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Cake Recipes a variety of delicious cake-recipes offered by tastiest recipes.

These delicious recipes are easy to make in these recipes.

The recipes are offered by different website visitors tastiest recipes.

These recipes are delicious and you will get compliments from your family and friends as you prepare.

Base cake-recipes for the preparation of 250 grams of cake dough:

1 egg
60 g self-raising flour or 60 grams of flour and baking powder 2 grams.
60 grams of butter
60g caster sugar

If you need more cake dough you can for each additional egg a multiplication of the rest of the ingredients used.

Put the butter brought to room temperature in a mixing bowl.
Stir the butter with a whisk or hand mixer.
Add the sugar and mix through.
Separate the yolks of the proteins.
Mix the yolks into the butter-sugar mixture.
Sift the flour into the bowl.
Mix the flour and baking powder into the batter when flour and baking powder used otherwise the self-raising flour.
Beat the egg whites until stiff.
Fold the egg whites into the batter.

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Chocolate Vanilla Mascarpone cake

Ingredients :

70 grams of cake flour
1 tablespoons cocoa powder
100 grams of sugar
1 teaspoon vanilla sugar
4 eggs
50g soft butter
30 grams cornstarch
1 pinch of salt
For the filling :
200g mascarpone
20 grams of sugar

Preparation: chocolate vanilla mascarpone cake

Preheat the oven to 175C
Take a baking sheet and place a sheet of parchment paper on here.
Beat 2 protein foamy with a half tablespoon of sugar is added when mixing.
Turn the mixer on high.
Beat the yolks of two eggs and do here 50 grams of sugar and half the vanilla sugar.
Beat this continuing until the sugar is completely dissolved.
Sprinkle the half of the flower em corn starch through a sieve of the egg yolk.
Fold this through the yolk.
Add to part of the protein by the egg yolk mixture.
Take half the butter and let it soften in the microwave and add to the mixture.
Add to this 1 tablespoon cocoa far.
Spread the chocolate cake mixture on the baking sheet and bake it done in 10 minutes.
It is cooked when the mixture springs back when pressed lightly to get.
Put it on a tea towel and sprinkle with powdered sugar.
Once it carefully and put on the baking paper carefully.
This side also sprinkle with powdered sugar.
Put the cake sprinkled on the paper to cool completely.
Meanwhile, the vanilla mixture can be prepared.
This may just be prepared as but without adding the cocoa. Above as
If this too is baked cake mixture then let it cool down as well.

Meanwhile, make the mixture prepared with 200 grams of mascarpone and 20 grams of sugar can be mixed interchangeably.
Myself likes a pecannootjes adding that just be chopped with a knife.
Then place the cake layers together, cut it in half and then were put it back together.
Also cut it in half again.
So you now have 8 layers of cake.
You can already see that there is a beautiful hue arose. (1 layer chocolate cake and one layer of vanilla cake)
Now you can use the mascarpone cheese mixture on the smear on the bottom layer cake and sprinkle this part of the chopped pecannuts.
Do this on each layer and put the layers together so you get a nice layer cake filled.
These layers can then cake then crop to a beautiful square which you then cut it in half. 2 once again (This can be from corner to corner, but also from the middle).

To top it off, you can serve whipped cream here.

see here below for more Cake Recipes

Cake Recipes

Chocolate cake roll with mascarpone

Ingredients :

70 grams of cake flour
2 tablespoons cocoa powder
100 grams of sugar
1 teaspoon vanilla sugar
4 eggs
50g soft butter
30 grams cornstarch
1 pinch of salt
For the filling :
200g mascarpone
20 grams of sugar

Preparation cake recipes:

Preheat your oven to 175C
Take a baking sheet and place a sheet of parchment paper on here.
Beat the egg whites until foamy and add 1 tablespoon sugar when mixing.
Turn the mixer on high.
Beat the egg yolks with the remaining sugar and the vanilla sugar.
Sift the flour and cornstarch over the beaten egg and fold through.
Spatula then the protein part by part by this mixture.
Fold in the softened butter by the whole.
Then fold in 2 tablespoons cocoa powder through.
Then spread this mixture on the baking paper and everything smooth to a uniform whole.
Then bake the cake role in 10 minutes in the middle of the oven.
The cake should spring back slightly after pressing.
Remove the cake from the oven and immediately sprinkle with powdered sugar.
Place the cake on a towel and roll the cake on.
Let the cake here for a minute or five rolled into rest.
Roll the cake back and start the filling.
Fold the mascarpone 20 grams of sugar and fold it as a filling over the cake.
There may also be a layer of Nutella or jam added. According to your own taste
It is also possible to sprinkle nuts over the filling.
Roll after the application of the filling on the cake to a beautiful role. There may be some of the cake cracks but in the beginning this is not a problem.
Use the towel when rolling up the cake.

Cut the cake into slices and serve with coffee or tea.

Enjoy this delicious cake roll with mascarpone.

see here below more Cake Recipes


bucket shape: volume 2 liter round or rectangular
Baking time 50 minutes at 175C

for 900 grams cake dough:


4 tablespoons milk
½ teaspoon vanilla extract
100 g desiccated coconut

For the filling:

7 tablespoons apricot jam
3 tablespoons orange liqueur
100 grams of icing sugar
1 teaspoon water

for the finish:

1 tablespoon coconut

Prepare a cake dough according to the basic recipe.
Pour the milk in the mixture.
Mix in the vanilla extract and ground coconut below.
Cover the bowl shape just butter and dust with flour.
Transfer the dough into the mold.
Remove the cake from the tin and let it cool on a wire rack.
Cut the cake horizontally into two halves.
Brush the cut surfaces with a mixture of jam with liqueur.
Re-lay on each other, and brush in the same manner also the top of the cake.
Sprinkle with grated coconut.
Let the cake cool completely.

see here below more Cake Recipes


bucket shape: 2 liter round cake tin
Baking time: 50 minutes at 175C


500 grams of flour
1 sachet of baking powder
250 grams of butter
6 eggs
1 sachet vanilla sugar
350g caster sugar
100 ml milk
30 grams of cocoa

Prepare the cake according to the basic recipe.
Put half of the dough with the buttered and floured baking tin.
Stir the cocoa into the other half and bring in the cake tin.
Make spiral movements using a knife so that the dough preparations overlap.
Bake until tender.
Mold and let cool on a wire rack.
This cake is delicious combined with a chocolate tea.


Bakeware: oven baking tray or roasting pan
Baking time: 50 minutes at 175C


500g self-raising flour.
A little salt.
300 grams of butter.
200g caster sugar.
1 sachet vanilla sugar
4 eggs.
75 grams of ground nuts.
5 tablespoon milk or peach juice.

For the filling:

2 kilograms peaches or 2 cans of 800 grams.

Prepare the ingredients with a cake dough according to the basic recipe.
Add the ground nuts to the dough together with the milk or the peach juice.
Cover the baking tray with butter and rinse under cold water.
Pour out the dough and smooth it.
Halve the peaches, peel them and remove the seeds.
Let peaches canned drain well.
Spread the fruit over the dough and bake in a preheated oven.
Remove from oven and let cool on a wire rack.
You can serve this cake with a peach tea or sweet white wine.


Baking: round cake tin
Baking time: 50 minutes at 175C


5 eggs
a little salt
150g caster sugar
200 g soft butter
grated zest of 2 oranges unsprayed
a little cinnamon
150 grams ground almonds
200g self-raising flour
3 drops almond essence

for finishing:

2 tablespoons orange juice
150g icing sugar
1 tablespoon bleu curacao

Separate the egg yolks from the egg whites and whisk the yolks vigorously with the salt and sugar into the softened butter.
Mix the grated zest, cinnamon, amman parts and almond essence.
Then add the sifted flour.
Beat the egg whites until stiff and carefully stir the mixture.
Brush the tin with butter and dust with flour.
Collapses completely in the pan and cook until tender.
Let cool on a wire rack.
Heat the orange juice.
Dissolve sugar in the flour and add the liqueur at.
Frost the cake with this.


Baking: round cake tin
Baking time: 50 minutes at 175C


250 grams soft butter
200g caster sugar
4 eggs
50 ml lukewarm milk
250g self-raising flour
a little salt
1 teaspoon baker herbs (these include ginger, cloves, cinnamon, nutmeg powder)
1 teaspoon baking powder
1 lemon
125 grams of finely chopped candied fruits
500 grams of apples

Mix the softened butter with the sugar, stir prolonged to a creamy mash.
Add the eggs one by one, the lukewarm milk, sifted flour, salt, spices and bakery baking powder.
Peel the lemon, grate the zest finely, mix with lemon juice and candied fruits.
Peel the apples, cut into wedges, remove the core and coat the slices in flour.
Stir the two mixtures together with a portion of the apples.
Line the baking tin with greaseproof paper and pour it out on the ground.
Decorate the top with the rest of the apple slices.
Bake until tender.
Let partially cool and then invert onto a wire rack.
Allow to cool completely.

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