New recipes

Guguluf with chocolate

Guguluf with chocolate

  • 12 eggs
  • 350 grams of sugar
  • 2 sachets of vanilla sugar
  • a vanilla essence
  • 200 grams of flour
  • cocoa about 3 tablespoons
  • 50 ml of milk
  • a teaspoon of baking powder

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Guguluf with chocolate:

Rub the yolks with the sugar, vanilla sugar, vanilla essence, baking powder and flour, milk and finally the beaten egg whites, take about 7 tablespoons of this composition.

Put the white guguluf composition that has been greased with butter and lined with flour, and put the cocoa composition on top and put it in the oven.

Make the toothpick test, take it out of the oven, let it cool, and dress it in chocolate.

Good appetite!


Guguluf with chocolate

ingredients
6 eggs & nbsp; 6 tablespoons oil & nbsp; 250 g sugar & nbsp; 250 g flour & nbsp; 1 sachet baking powder & nbsp; 2 sachets vanilla sugar, 50 g cocoa & nbsp; 200 ml sour cream, 6 pieces of household chocolate & nbsp; hazelnuts

Difficulty: low | Time: 1h


1 teaspoon baking powder
3 pcs. eggs
150 gr sugar
150 gr white flour
3 tablespoons fresh liquid
50 gr bitter chocolate
3 tablespoons powdered sugar for decoration
150 gr soft butter
50 gr ground walnuts
1 tablespoon orange liqueur
1 tablespoon butter to grease the pan

Whisk the butter. Separate eggs. Add the yolks and 100 gr of sugar to the butter composition and mix vigorously until all the sugar melts, and the cream acquires a fluffy consistency. We mix the egg whites with the rest of the sugar. Mix the flour with the baking powder and sift it. Add spoon by spoon in the composition of butter and yolk.

At the end, add the beaten egg whites, and incorporate carefully. The dough is divided into three. Put the melted chocolate on a steam bath, and warm but not hot, add it to a third of the dough. In the second third we add the ground walnuts and whipped cream. In the last part of the dough we add the orange liqueur.

Grease and wallpaper a guguluf shape. We pour in the form first the dough with walnuts, then the one with chocolate and finally the one with liqueur. Level and bake the dough until it browns nicely on top, and the toothpick comes out clean. Remove the hood from the oven and let it cool in the form for 10 minutes. Then turn it over on a grill and let it cool completely. Powder with powdered sugar.

Try this video recipe too


Guguluf with raisins and chocolate

For the composition I used like this:
& # 8211 5 eggs
& # 8211 a cup of sugar
& # 8211 the cane
& # 8211 5 tablespoons oil
& # 8211 2 tablespoons cocoa
& # 8211 2 sachets of vanilla sugar
& # 8211 1 plc baking powder
& # 8211 lemon peel
& # 8211 rum and vanilla essence
& # 8211 one white chocolate and one with cocoa
& # 8211 raisins

I separated the egg whites from the yolks. From egg whites and sugar (including vanilla sugar) beat a foam, rub the yolks separately with lemon peel and vanilla essence, then pour the yolks over the foam, mix slowly and incorporate the flour. We can also use the mixer, but at the lowest speed.

Grease the form with butter and line it with flour, then pour a layer of dough, place the raisins over it, pour another layer of dough, and in the last part of the dough add cocoa and rum, then put over the composition of vanilla and with the help of a wooden stick zig zag patterns are made.

Bake in a hot oven on low heat for about 45 minutes. I melted the 2 chocolates and poured them over the guguluf. That's about it: very fragrant and very easy to make!


Guguluf with pears and chocolate

These fragrant pears from the garden have found their end in this tasty autumn cake. The chocolate gave it an extra charm of course and I'm sure you agree with me. Even my husband, who is not a big fan of simple cakes without cream, said that it was a grade 20 cake :).

For Guguluf with pears and chocolate we need:

  • 4 eggs
  • 150 gr sugar
  • 180 gr flour
  • 1 sachet of chocolate pudding powder (45 gr)
  • 125 ml milk
  • 100 ml oil
  • 1 teaspoon baking powder
  • a pinch of salt
  • 3 ripe pears
  • 1 tablespoon butter + 1 tablespoon flour for a tray
  • Glaze:
  • 50 gr chocolate + 1 tablespoon butter

Method of preparation Guguluf with pears and chocolate

Mix the egg whites with a pinch of salt. Add the sugar and mix for another 2-3 minutes until the sugar melts. Then gradually add the yolks mixed with baking powder, oil and milk mixing after each.
At the end, gradually incorporate the flour mixed with the pudding powder, using a spatula and stirring gently so that no foam is left.

We wash the pears, peel them and cut them into slices.

Pour a third of the composition into a guguluf shape well greased with butter and lined with flour and place slices of pears around. Pour another 1/3 over the pears and place another row of pears, then pour what is left of the composition over the second layer of pears.
Put the tray in the preheated oven at 170 degrees for 45 minutes or until it passes the toothpick test.

Remove from the oven and let it cool a bit, then turn the hood over on a plate.
Place the chocolate together with the butter in a bowl on a steam bath and mix until the chocolate melts.
With a spoon, put the icing over the guguluf, letting it flow on the edges.
Refrigerate until the icing hardens, then slice and serve.


Guguluf with raisins and chocolate

For the composition I used like this:
& # 8211 5 eggs
& # 8211 a cup of sugar
& # 8211 the cane
& # 8211 5 tablespoons oil
& # 8211 2 tablespoons cocoa
& # 8211 2 sachets of vanilla sugar
& # 8211 1 plc baking powder
& # 8211 lemon peel
& # 8211 rum and vanilla essence
& # 8211 one white chocolate and one with cocoa
& # 8211 raisins

I separated the egg whites from the yolks. From egg whites and sugar (including vanilla sugar) beat a foam, separately rub the yolks with lemon peel and vanilla essence, then pour the yolks over the foam, mix slowly and incorporate the flour. We can also use the mixer, but at the lowest speed.

Grease the form with butter and line it with flour, then pour a layer of dough, place the raisins over it, pour another layer of dough, and in the last part of the dough add cocoa and rum, then put over the composition of vanilla and with the help of a wooden stick zig zag patterns are made.

Bake in a hot oven on low heat for about 45 minutes. I melted the 2 chocolates and poured them over the guguluf. That's about it: very fragrant and very easy to make!


1 teaspoon baking powder
3 pcs. eggs
150 gr sugar
150 gr white flour
3 tablespoons fresh liquid
50 gr bitter chocolate
3 tablespoons powdered sugar for garnish
150 gr soft butter
50 gr ground walnuts
1 tablespoon orange liqueur
1 tablespoon butter to grease the pan

Whisk the butter. Separate eggs. Add the yolks and 100 gr of sugar to the butter composition and mix vigorously until all the sugar melts, and the cream acquires a fluffy consistency. We mix the egg whites with the rest of the sugar. Mix the flour with the baking powder and sift it. Add spoon by spoon in the composition of butter and yolk.

At the end, add the beaten egg whites, and incorporate carefully. The dough is divided into three. Put the melted chocolate on a steam bath, and warm but not hot, add it to a third of the dough. In the second third we add the ground walnuts and whipped cream. In the last part of the dough we add the orange liqueur.

Grease and wallpaper a guguluf shape. We pour in the form first the dough with walnuts, then the one with chocolate and finally the one with liqueur. Level and bake the dough until it browns nicely on top, and the toothpick comes out clean. Remove the hood from the oven and let it cool in the form for 10 minutes. Then turn it over on a grill and let it cool completely. Powder with powdered sugar.

Try this video recipe too


Crudolio 1000 ml rice oil

Rice oil is a perfect fit for a balanced diet and proper nutrition. The high content of gamma orizanol facilitates the specific metabolism of lipids. Due to its pleasant taste, this oil can be used as a dressing or for cooking. Ideal for preparing sauces, fried foods and rice dishes.

Ingredients of non-EU origin.

Terms of validity: see the date written on the package.
Store in a dry and cool place, protected from sunlight.

Producer: Joe & ampCo S.R.L., Italy
Distributor: SC PRONAT S.R.L.

ProDieta Naturala Plafar, online supermarket and health food store

ProDieta Naturală is your online store where you can order everything you need for a healthy lifestyle. TAKE CARE OF YOUR HEALTH by choosing: natural foods, natural supplements and organic cosmetics. USEFUL INFO: Transport: 9.99 lei. Minimum order: 65 Lei. Direct delivery from stock in 1-3 working days. Prices are final (include VAT). FREE SHIPPING FOR ORDERS OVER 250 LEI.
© ProDieta makes constant efforts to maintain the accuracy of the information on this page. They can rarely contain inaccuracies. The pictures presented on the site are informative and do not create contractual obligations. All information on this site is published for informational purposes only and does not replace the advice or prescriptions of your doctor or any qualified medical staff. You must not use the information on these pages to diagnose or treat any health problems or illness or to replace medications and treatments prescribed by authorized medical personnel.


Guguluf with pears and chocolate

These fragrant pears from the garden have found their end in this tasty autumn cake. The chocolate gave it an extra charm of course and I'm sure you agree with me. Even my husband, who is not a big fan of simple cakes without cream, said that it was a grade 20 cake :).

For Guguluf with pears and chocolate we need:

  • 4 eggs
  • 150 gr sugar
  • 180 gr flour
  • 1 sachet of chocolate pudding powder (45 gr)
  • 125 ml milk
  • 100 ml oil
  • 1 teaspoon baking powder
  • a pinch of salt
  • 3 ripe pears
  • 1 tablespoon butter + 1 tablespoon flour for a tray
  • Glaze:
  • 50 gr chocolate + 1 tablespoon butter

Method of preparation Guguluf with pears and chocolate

Mix the egg whites with a pinch of salt. Add the sugar and mix for another 2-3 minutes until the sugar melts. Then gradually add the yolks mixed with baking powder, oil and milk mixing after each.
At the end, gradually incorporate the flour mixed with the pudding powder, using a spatula and stirring gently so that no foam is left.

We wash the pears, peel them and cut them into slices.

Pour a third of the composition into a guguluf shape well greased with butter and lined with flour and place slices of pears around. Pour another 1/3 over the pears and place another row of pears, then pour what is left of the composition over the second layer of pears.
Put the tray in the preheated oven at 170 degrees for 45 minutes or until it passes the toothpick test.

Remove from the oven and let it cool a bit, then turn the hood over on a plate.
Place the chocolate together with the butter in a bowl on a steam bath and mix until the chocolate melts.
With a spoon, put the icing over the guguluf, letting it flow on the edges.
Refrigerate until the icing hardens, then slice and serve.


Marbled Easter recipe with chocolate

Ingredients

  • 140 g butter
  • 180 g flour
  • 30 g cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 225 g dark chocolate
  • 115 g cream cheese 2
  • 90 g sugar
  • 4 eggs

Method of preparation

Mix the flour well with the baking powder, cocoa and salt. Melt the butter (115 g) and chocolate in a bain-marie and, once melted, remove and add over 240 grams of sugar.

Mix, add 3 eggs, stirring constantly, then add the flour.

For the cream, combine the cheese with the remaining butter (25 g), add the remaining sugar, an egg and two tablespoons of flour.

The two dishes are poured alternately in a form greased with butter and lined with flour. Stir with the tip of a fork and bake for 50 minutes. Leave it in the tray for 30 minutes before removing it.

Do not forget! Traditional dishes should not be missing from the Easter table: honey steak, honey soup, lamb liver.


Guguluf with pears and chocolate

These fragrant pears from the garden have found their end in this tasty autumn cake. The chocolate gave it an extra charm of course and I'm sure you agree with me. Even my husband, who is not a big fan of simple cakes without cream, said it was a 20 grade cake :).

For Guguluf with pears and chocolate we need:

  • 4 eggs
  • 150 gr sugar
  • 180 gr flour
  • 1 sachet chocolate pudding powder (45 gr)
  • 125 ml milk
  • 100 ml oil
  • 1 teaspoon baking powder
  • a pinch of salt
  • 3 ripe pears
  • 1 tablespoon butter + 1 tablespoon flour for a tray
  • Glaze:
  • 50 gr chocolate + 1 tablespoon butter

Method of preparation Guguluf with pears and chocolate

Mix the egg whites with a pinch of salt. Add the sugar and mix for another 2-3 minutes until the sugar melts. Then gradually add the yolks mixed with baking powder, oil and milk mixing after each.
At the end, gradually incorporate the flour mixed with the pudding powder, using a spatula and stirring gently so that no foam is left.

We wash the pears, peel them and cut them into slices.

Pour a third of the composition into a guguluf shape well greased with butter and lined with flour and place slices of pears around. Pour another 1/3 over the pears and place another row of pears, then pour what is left of the composition over the second layer of pears.
Put the tray in the preheated oven at 170 degrees for 45 minutes or until it passes the toothpick test.

Remove from the oven and let it cool a bit, then turn the hood over on a plate.
Place the chocolate together with the butter in a bowl on a steam bath and mix until the chocolate melts.
With a spoon we put the icing over the guguluf, letting it flow on the edges.
Refrigerate until the icing hardens, then slice and serve.


Video: Guguluf cu rahat si stafide (December 2021).