Bake4Well

Welcome To Bake4Well! This Blog is all about simple and easy, delicious Cakes recipes that can be made easily at home. So you can cook your Recipe without any difficulty.i am also sharing some kitchen tips to make your cooking easier.

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Wednesday, January 8, 2020

Wednesday, January 08, 2020

Fluffy Tobacco Cake



MATERIALS

  • 4-5 eggs
  • 2 and a half cups of sugar tea
  • a cup of yogurt (drained cow)
  • Zest of one orange
  • a vanilla (a sachet)
  • a package of flour 500gr
  • a packet of butter I put 250g
  • optional half a cup of coffee brandy


IMPLEMENTATION


  1. Beat a very good egg and sugar to make a fluffy cream. Pour the butter and continue striking the vanilla with the orange peel and if you want a little half a cup of coffee.                                  
  2. I pour the yogurt and reduce the speed of the mixer and finally, the flour two turns and finally the mixer and with my hand mix well and pour in a butter form and bake for about an hour in a preheated oven at 170.


Monday, December 30, 2019

Monday, December 30, 2019

Lemon Sponge Cake and Tangerine Cream


Almond paste is the perfect trick to decorate the simplest cakes and transform them into real work of art, very easily. Thanks to our explanations, make a lemon sponge cake and mandarin cream in the colors of summer. A true delight!

  • For 6 persons
  • Preparation: 45 min
  • Cooking: 40 min


Ingredients

For the dough:

  • 6 eggs
  • 200 g fluid flour
  • 200 g sugar
  • 30 g butter + 15 g
  • 1 lemon


For garnish and decor:

  • 300 g almond paste
  • 15 cl milk
  • 60 g soft butter
  • 2 egg yolks
  • 10 g sugar
  • 25 g flour
  • 1 sachet of vanilla sugar
  • 15 cl of mandarin syrup (Monin)
  • yellow dye


Production

Step 1

Prepare the cake: In a bowl, beat the eggs with the sugar. Place it in a simmering water bath and whisk until the preparation thickens a little. Remove from the heat and continue whisking for 5 min. Add the butter, then the flour and the grated lemon zest.

Step 2

Pour the dough into a buttered baking pan (ø 22 cm) and bake for 30 min in the oven, preheated on the 6 (180 ° C). Unmold and let cool.

Step 3

Make the cream: beat the egg yolk with the sugars. Gradually stir in the flour then gradually dilute with the hot milk. Transfer to the pan and thicken for 5 minutes without stirring. Add 30 g of butter and let cool. Whisk in the remaining butter.

Step 4

Cut the cake in 2. Brush the inside with 12 cl of syrup. Garnish with the cream. Color the almond paste, roll it out and cut out a disc. Place it on top of the cake, brushed with the rest of the syrup. Decorate small marbles made in the falls.

Tuesday, December 24, 2019

Tuesday, December 24, 2019

Pumpkin-Free Chocolate Pumpkin Plum Cake


I have that little thorn nailed lately with making some cake without gluten because there are many who have asked me ... so with this Plum cake of Pumpkin and chocolate I have crowned! What a rich thing!
The recipe could not be simpler. Full of flavor, moist, fluffy, delicious, and best of all, it doesn't carry flour! and of course ... It does not take Gluten either.
I will not go around, I am looking forward to sharing the recipe with you, so I get down to work and I will explain the ingredients and possible substitutions in case you need them.

Gluten-free Pumpkin and Chocolate Plum Cake

Pumpkin and chocolate plum cake ingredients

  • 4 eggs                                               
  • 230 gr of roasted pumpkin puree 
  • 115 ml of coconut milk or failing any vegetable drink or milk 
  • 100 gr of honey or agave syrup, this is a bit to taste, you like it a little sweeter, you can add more
  • 2 teaspoons vanilla paste 
  • 100 gr of coconut flour 
  • 45 gr of tapioca starch 
  • 1 teaspoon of baking soda 
  • 1 teaspoon spice mix (optional)
  • 1 teaspoon of cinnamon (optional but recommended) 
  • a pinch of salt
  • 100 gr of 80%, 70% or 54% chocolate chips whichever you prefer


Preparation

  1. Preheat the oven to 180ºC and prepare the mold with a release spray.                                                                                              
  2. In a bowl mix all the ingredients, the order hardly matters. I always mix the eggs with the moist ingredients: mash, milk, syrup, vanilla and eggs and once mixed I add, sift the dry ingredients: coconut flour, tapioca starch, baking soda, and spices.                                                                                            
  3. Once all mixed I add the chocolate chips by reserving a handful to put it on top before baking.                                                         
  4. I put it in the oven with heat up and down (in my case I do not use a fan, but the use of the fan depends on each oven) and I let it bake for about 50 to 60 minutes or until when it sticks with a stick it comes out clean)                                                                  
  5. Remove from the oven, and inside the mold let cool on a cooling rack. When warm, after 15 minutes or 20, unmold.             
  6. Always store in the refrigerator, it is so wet that it is where it is best.                                                                                                                    
  7. It is an incredible flavor, and tremendously delicious.                         
  8. The best thing is that they can take it all, it is very digestible and also low in carbohydrates, you can even lower it more if you use a sweetener such as xylitol or stevia cooking instead of honey.


Dare to prepare it because you will love it for sure, and if you do, do not forget to share it with your followers on social networks, and name me and label me so that I can see it! I would love to see that you liked my recipe.

Saturday, December 21, 2019

Saturday, December 21, 2019

Christmas Butter Cookies Recipe 2019



Delicious butter cookies decorated with colored bitumen for Christmas. Secret Tip: To make your cookies last longer, place them in an airtight mold.

Ingredients


  • 3 cups of flour
  • 2/3 cup of sugar
  • 250 grams of unsalted butter
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 1 teaspoon of liquid vanilla
  • 5 cups of sugar glass
  • 3 egg whites
  • enough of vegetable coloring                                                      

Preparation

  1. Preheat the oven to 180 ° C, and prepare the baking sheets with wax paper.                                                                                     
  2. Acre in the blender the butter with the sugar. Add the yolks, vanilla, flour, and salt and beat until incorporated.                        
  3. Pass the dough to a flat, floured surface and mold with your hands to form a dough ball.                                                           
  4. With a floured roller, flatten the dough.                                           
  5. Cut the cookies with Christmas shapes (Christmas trees, snowflakes, spheres, etc.)                                                              
  6. Place the cookies on the baking sheet and bake for 10 minutes. (The cooking time depends on the thickness of the cookies, it is important to watch them so they do not burn).                             
  7. To prepare the bitumen to decorate, place the egg whites in the blender until they foam. Add the glass sugar little by little until it forms a smooth and uniform bitumen.                                       
  8. Place a bit of the bitumen in a bowl and paint with the desired color by adding a few drops of vegetable dye. Repeat with other colors.                                                                                   
  9. Place in candy and decorate the cookies.


TIPS
To have a thicker bitumen add more glass sugar and to make it more liquid add a 1/2 teaspoon of water.

Wednesday, December 18, 2019

Wednesday, December 18, 2019

Chocolate Covered Cookie Cake




Ingredients


  • 20 rectangular or square cookies
  • 200 ml milk
  • 250 g custard
  • 200 g whipped cream
  • 100 g liquid cream
  • 200 g dark chocolate fondant
  • 50 g colored chocolate balls

ELABORATION


Step 1

Line a rectangular mold with transparent film so that it protrudes from the sides. Mix the custard with the whipped cream, stirring gently, and reserve the cream obtained in the fridge.

Step 2

Chop the chocolate and spot it in a bowl. Heat the cream until it boils, pour it over the chocolate and stir to integrate.

Step 3

Soak a part of the cookies in the milk and cover with them the base of the mold. Spread a layer of custard cream on top and cover with more cookies. Repeat the operation until finished with a layer of cookies. Spread the surface with chocolate ganache, distribute balls on top and let stand in the fridge for 6-8 hours. Carefully unmold and cover the sides with the remaining ganache.

Wednesday, December 18, 2019

Individual Colored Cakes



Ingredients


  • 8 eggs
  • 200 g sugar
  • 200 g flour
  • 2 tbsp vanilla aroma
  • food gel violet dye
  • 1 cup cold syrup
  • 50 g pink fondant
  • 50 g white fondant
  • 200 g butter for coverage
  • 200 g icing sugar for coverage
  • 1 tbsp vanilla aroma for coverage

ELABORATION


Step 1

Preheat the oven to 200 °. Beat four eggs with 100 g of sugar until they are very creamy and whitish. Add a tablespoon of vanilla aroma and 100 g of sifted flour, and mix with a spatula, stirring gently until all the ingredients are integrated.

Step 2

Prepare two rectangular molds lined with baking paper. Separate the dough into two halves and dye them in two different shades of dark violet. Pour the dough into the molds and bake 10-12 minutes. Let warm and peel off the paper from the cakes

Step 3

Prepare more dough with the rest of the ingredients (eggs, sugar, flour, and vanilla) and repeat the previous operation, staining the dough in two more lighter violet tones.

Step 4

When the four biscuits are cold, paint them with syrup and cut each one into three or four discs about 7 cm in diameter. Beat the softened butter with the icing sugar and vanilla until a smooth cream is achieved.

Step 5

Mount the cakes by inserting the biscuit discs with the cream, making a gradient of color. To decorate them, stretch pink and white fondant and, with the help of a cutter, make two pink roses and two white flowers for each cake.

Monday, December 16, 2019

Monday, December 16, 2019

Birthday Chocolate Cake




INGREDIENTS

  • 500 gr dark chocolate
  • 350 gr butter
  • 345 gr sugar
  • 300 gr flour 00
  • 250 gr white chocolate
  • 3 gr jelly in sheets
  • 18 eggs
  • 3 drops lemon juice
  • 2 tablespoons maraschino
  • 200 milliliters fresh cream
  • q.s. cigar waffles


Preparation


Preparing a spectacular birthday cake in the shape of confectionery is not so difficult! We show you here how to create it with your hands in a really simple way. Everything, in fact, revolves around an elementary secret: the only real difficult task is having to cut the desserts in half. Prepare a cake for each floor and you will be halfway through the work.



1) Break 12 eggs and separate the yolks from the whites. Melt 300 g of chopped dark chocolate in a bain-marie, add 300 g of butter, add it and then add the mix to the beaten egg yolks. Beat the egg whites with 300 g of granulated sugar and a pinch of salt and add them to the chocolate mixture. Finally, add the 300 g of sieved 00 flour.

2) Grease 2 molds of 26 and 18 cm and a high edge with butter. Transfer 1/3 of the mixture to the smaller pan and 2/3 of the mixture to the larger pan, level it with a spoon and bake at 180 ° C for 35-40 minutes. Remove the 2 chocolate cakes from the oven, let them cool for 10 minutes, then turn them on a wire rack and let them cool completely. Arrange them both on a serving dish lined with food film and cut the rounded part on the surface with a serrated knife to obtain flat surfaces. If you wish, you can also flavor them with a maraschino or coffee syrup.

3) Make the white chocolate mousse. Shell 2 eggs, separating the yolks from the whites. Whip the first in a bowl with 3 tablespoons of granulated sugar if it is very fine until they are frothy. Soak 3 g of gelatin in sheets in cold water for 10 minutes, drain it and squeeze it. Heat 2 tablespoons of Maraschino liqueur in a saucepan, add the gelatine and let it dissolve. Chop 250 g of white chocolate and let it melt in a bain-marie. Pour the liqueur gelatine over the melted chocolate, let it cool, then mix the cream of egg yolks. Whisk the 2 egg whites with 3 drops of lemon juice and incorporate them into the mixture, stirring from bottom to top. Then add 200 ml of fresh whipped cream. Pour the white chocolate mousse on the larger cake, smooth the surface and put it in the freezer for at least 2 hours to solidify.

4) Prepare the dark chocolate mousse. Cut 200 g of dark chocolate into small pieces and melt in a bain-marie. Add 40 g of soft butter into small pieces and let it melt, stirring. Break 4 eggs and separate the yolks from the whites, keeping the yolks in the half-shells. Add them, one at a time, to the chocolate cream, stirring; finally, incorporate the whipped egg whites. Pour the dark chocolate mousse onto the smaller cake and level the surface. Also, put this second cake in the freezer for at least 2 hours until it has hardened.

5) Turn out the large chocolate cake, removing the film and place the small chocolate cake on top. Decorated all around first the small, then the basic one, with cigarette wafer biscuits, standing upright, side by side. If the biscuits tended to fall, fix them with a drop of melted chocolate. Complete the dessert by decorating the top with the ball-shaped chocolates removed from their wraps. Put the cake in planes in the refrigerator for about twenty minutes, before placing the birthday candles in the center and bring it to the table.