Fall in one bite! The ultimate Easter sweetness of red velvet and Greek walnuts

? Greek walnut cake

Karidopita is a classic Greek dessert made with crushed walnuts, semolina and aromatic spices, marinated in a delicious citrus syrup. Its moist mouthfeel and rich flavor are irresistible, making it perfect for coffee or tea.

Ingredients

Cake

-200 g walnut kernels, chopped

-100 g wheat flour

-100 g of fine flour

-1 tsp baking powder (chemical yeast)

-1/2 teaspoon sodium bicarbonate

-1 teaspoon cinnamon powder

-1/4 teaspoon clove powder

-1 orange peel

-4 large eggs

-120 g of sugar

-150 ml plain yogurt (no animal gelatin)

-100 ml sunflower oil or mild olive oil

-1 tsp vanilla extract, alcohol-free

Syrup

-200 ml of water

-200 g of sugar

-1 orange peel

-1 lemon peel

-1 cinnamon stick

-1 tsp lemon juice

Preparation method

-Preheat oven to 180 °C (350 ° F). Grease a rectangular baking dish (approx 20 x 30 cm).

-In a large bowl combine flour, wheat flour, baking powder, baking soda, baking powder, cinnamon powder, cloves, orange zest and chopped walnuts.

-In a separate bowl, beat the eggs with the sugar until bubbly and white.

-Add yogurt, oil and vanilla extract to the egg mixture and stir until well combined.

-Gradually add the dry ingredients to the wet mixture and stir until smooth.

-Pour the batter into the baking dish and smooth the surface.

-Bake for 35-40 minutes until removed by inserting a toothpick.

-While the cake is baked, prepare the syrup: in a pan add water, sugar, peel, cinnamon stick and lemon juice and boil for 8-10 minutes. Then remove from heat and let cool slightly.

-Once the cake is baked, remove from the oven and let it rest for 5 minutes. Then slowly pour the warm syrup over the hot cake.

-Allow to cool completely before serving so that the syrup will be fully absorbed.

Time and Nutrient Composition

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Calories (kcal): 340

Serving Size: 10

❤ Red velvet cake with cream cheese frosting

? Ingredients

Making a cake

- ? 2 ½ cups wheat flour (all purpose).

- ? 1 ½ cup white sugar

- ? 1 teaspoon baking soda

- ? 1 teaspoon salt

- ? 1 tsp cocoa powder (unsweetened)

- ? 1 ½ cup vegetable oil

- ? One cup of buttermilk

-2 large eggs

- ? 2 tbsp red food coloring liquid

-1 tsp white vinegar

- ? 2 teaspoons vanilla extract

Cream cheese frosting

- ? 225 g cream cheese, room temperature.

- Please ½ cup (115 g) unsalted butter, softened

- ? 4 cups rock sugar (rock sugar)

- ? 2 teaspoons vanilla extract

- ? pinch of salt

? ‍ ? Preparation method

1； Prepare the sponge cake:

1. Preheat the oven to * 175 °C (350 ° F) *. Grease and flour two round cake pans (about 20-23 cm in diameter).

2. In a large bowl, sift in flour, cocoa, baking soda and salt.

3. In a separate bowl, mix the sugar with the vegetable oil until a smooth texture is achieved.

4. Add eggs one by one, and stir well after each addition.

5. Add buttermilk, vanilla and red pigment. Mix well.

6. Add the dry ingredients to the wet mixture, a little at a time, until the batter is smooth.

7. Finally, add white vinegar and gently stir well.

8. Divide the batter into molds and bake for * * 30-35 minutes, or until it is removed clean by inserting a toothpick.

9. After the cake is completely cooled, unmold and decorate.

2； Prepare cream cheese frosting

1. In a bowl add cream cheese and butter and beat until creamy.

2. Add vanilla and a pinch of salt.

3. Gradually add rock sugar and beat until fluffy and smooth.

3； Assembly

Place a layer of sponge cake on a plate or base.

2. Spread a layer of frosting on top.

3. Place a second layer of sponge cake and cover the entire cake with the remaining frosting.

4. Garnish with cake crumbs, red fruit or white chocolate shavings.

Practical tips:

-If buttermilk is not available, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 10 minutes.

-For professional results, place the cake in the freezer before applying the frosting.

Irresistible Easter desserts ? ?

Ingredients

1 chocolate egg mold (half a large egg).

300 g milk chocolate for eggshells

200 g baked chocolate cake crumbles

150 g brownie or hazelnut cream

200 ml whipped cream (whipped cream)

Chocolate chips, mini chocolates or chopped hazelnuts for decoration

Preparation

Melt milk chocolate and pour into egg molds. Place in the refrigerator for 10 minutes, then repeat to make the eggshells firm.

Once hard, carefully unmold.

Cover the bottom with a layer of brownie sauce.

Spread with another layer of chocolate cake crumbles.

Finish with a drizzle of whipped cream or chocolate mousse.

Garnish with more brownie, sprinkle gold powder, chocolate, or whatever you like.

Just refrigerate for 2 hours before serving!

[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.

Here are the approximate weights of some common ingredients for reference:

Cup Weight Conversion

1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:

all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)

granulated sugar: 1 cup ≈ 200 g

brown sugar: 1 cup ≈ 220 g (lightly pressed)

butter: 1 cup ≈ 227 g

milk: 1 cup ≈ 240 g

water: 1 cup ≈ 240 g

Spoon weight conversion

1 tablespoon (tablespoon, tbsp) = 15 ml

Flour: 1 tablespoon ≈ 8-10 g

White sugar: 1 tablespoon ≈ 12.5 g

Cream: 1 tablespoon ≈ 14 g

Water: 1 tablespoon ≈ 15 g

1 teaspoon (teaspoon, tsp) = 5 ml

Flour: 1 teaspoon ≈ 3-4 g

White sugar: 1 teaspoon ≈ 4 g

Salt: 1 teaspoon ≈ 6 g

vanilla extract: 1 teaspoon ≈ 5 g

Notes

Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.

Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.

Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.