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Guguluf Aromat

Guguluf Aromat

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In a bowl mix eggs, butter and sugar. Add liquid cream, liqueur, grated peel and sifted flour together with baking powder. Mix until everything is incorporated. Add chocolate flakes, mix and pour the composition in a form greased with oil and lined with flour. Put the cake in the oven for about 40 minutes, until it browns nicely and passes the toothpick test. Powder it with sugar and serve it.

Good appetite!

Ana Maria's kitchen

I present you a very good cake, super fragrant and effective: guguluf with orange flavor and candied and dried fruits.

For an average owl we need:
300 g flour
250 g sugar
50 ml oil
3 eggs
1 sachet of baking powder (if you use the one with saffron it is even better)
1 vial of vanilla essence
1 medium orange
50 g candied fruit of your choice (I used kiwi, papaya, pineapple)
50 g dried fruit of your choice (I used golden raisins and cranberries)! Careful! Dried fruits should NOT be hydrated in this recipe.

For the glaze:
1 album
150 g powdered sugar
1 teaspoon lemon juice
a few pieces of candied / dried fruit

Let's proceed to the realization of this aromatic miracle! :)

Wash the orange thoroughly with a sponge and dishwashing detergent, then rinse thoroughly. Cut the orange into cubes and then mix in a blender until you get a paste.

If you have a normal guguluf shape, it should be greased with oil / butter and then lined with flour. If you have a silicone shape, you can pour the composition directly. I still greased the form with a little oil.

The hood is positioned as high as possible in the oven. If you have a naravas oven like mine (which burns the bottom of the cakes), you can place a tray (without water).

Bake the guguluful over medium heat for the first 10 minutes, then on low heat until ready, about 50 minutes (in total). After the first 15 minutes you can open the oven door to check the condition of the cake. The toothpick is baked when it passes the toothpick test, ie when you prick it with a toothpick, the toothpick should come out of it dry. I recommend you sit next to the oven and check it often because it burns very easily. So when the toothpick came out clean, get out of it with the heat!

After it is baked, take the cake out of the oven and leave it for about 10 minutes, then take it out of the mold, preferably on a grill, where we leave it until it has cooled completely.

When the hood has cooled we can prepare the glaze:
Mix the egg white with the sugar and lemon juice with a whisk or mixer until a beautiful white paste results. Using a brush, partially glaze the hood and immediately decorate it with some fruit. This glaze is my favorite. You will see that even when you cut it it will behave very nicely, in the sense that it does not break / crack.

The secret of the best Easter recipe! Here's what you need to do to get a guaranteed result

With cheese or cream, chocolate or, more recently, without a bit of flour, Easter is, after the red egg, the food icon of the Resurrection of the Savior Jesus Christ. A cake with traditional dedication. Where did he get his name from? Is it specific only to Christians or is it reminiscent of the Jewish cult? Can we live without Easter? When and how do we eat Easter? These are just a few questions that we will try to answer.

The history of the sweet Easter dish

Although many authors try to link the existence of the Passover cake to the Jewish tradition, we can speak of this aspect only on a symbolic level. Indeed, the ancient Jews, in remembrance of the wonderful passage through the Red Sea, ate lamb and unleavened bread. In Jewish tradition, the lamb is eaten with unleavened bread and bitter herbs (maror), to remind us of the hardships endured in Egyptian bondage. At the Last Supper, Jesus Christ and the apostles ate lamb, according to the Jewish ritual and unleavened bread, as the Gospels tell us. But for Christians, lamb, bread and wine are symbols with new saving meanings. The bread and wine became, during the divine Liturgy, through the coming of the Holy Spirit, the Body and Blood of the Savior Jesus Christ, through whom we unite with God. From a historical point of view, we do not find the Passover in the Hebrew ritual, but only symbolically - through the presence of the unleavened bread with which the Passover lamb is eaten.

In the Christian faith, the Jewish "Passover" took on a different connotation. The same "passage", but not through the divided waves of the Red Sea, but "from death to life and from earth to heaven", as we sing at the Resurrection. Continuing the connection with the great feast of the Resurrection of the Savior Jesus Christ, Christians felt the need to materialize the great joy in their daily diet. To this day, to mark a holiday or an important event in our lives, we dress in the right clothes or change something on the menu. This is what Christians have sought. They tried to express the joy of the Resurrection in a culinary way - and what better taste than sweets to find?

Guguluf with yogurt, cocoa and cherry sauce

Today I want to show you a wonderful recipe that is very easy to make. You can use an ordinary cake tray or you can make it in the shape of a guguluf. Regardless of the choice made, the result will be just as tasty!

Because the heat had already come, I served it with a cold glass of dandelion syrup. I also made it a sour cherry sauce, but you can give it up if you're on the run!


-8 eggs
-8 tablespoons sugar
-8 tablespoons fat yogurt
-8 tablespoons oil
-16 tablespoons flour
-vanilla, organic lemon peel, lemon juice
-2 teaspoons of cocoa
-a baking powder
-frozen cherries

Method of preparation:

* Whisk the egg whites with a pinch of salt and a few drops of lemon. Gradually add the sugar until a glossy meringue forms.

* Rub the yolks with the oil until they double in volume. Pour over the egg whites gradually, stirring with a spatula, from top to bottom.

* Add the yogurt, vanilla extract and lemon peel. Sift the flour with the baking powder and incorporate with a spatula.
* Separately, stop a few tablespoons of dough, which is mixed with cocoa.
Put the composition in a guguluf form lined with flour. Interlace the layers.

Frozen cherries drain very well and the juice is not thrown away. The cherries are rolled in flour and placed on top.
Place in the preheated oven at 180 degrees for 40-45 minutes or until the toothpick test passes. Allow to cool and turn over on a plate.

Cherry sauce

Cherry juice is mixed with a tablespoon of lemon juice and 3 tablespoons of powdered sugar. Put on the fire until it thickens.

Leave to cool and pour over the guguluf before serving. The syrup will make it even tastier and will give it a new delicate flavor!

How to make aromatic salad oil?

The more aromatic it is, the better it turns out to be in a salad, the olive oil. That's right, you could buy it from the store, but why would you do it when you can prepare it right at home from a few ingredients. Plus you can make it spicy, if you use chilli flakes or a whole chilli, dry, Mediterranean and even mushroom-flavored, if you add dried mushrooms.

We chose the most flavorful of all, the one with Mediterranean flavor, which will turn your salads into a delight.

* 1 clean bottle with a wide mouth

* extra virgin olive oil

1.Wash the rosemary sprigs and dry them well. Peel the garlic.

2. Put all the ingredients in the glass, which you then fill with olive oil.

3. In about 2 days the oil will already have flavor and you can use it without problems

Guguluf with cherries and carob (without sugar)

Today's recipe is delicious, healthy and easy to prepare. Lack of sugar it makes it suitable for the little ones and is ideal for a snack between meals.

He was very successful with us! I didn't expect Matei to like it so much. I ate too and I want to tell you that he doesn't feel like he has no sugar at all (maybe I got used to his absence from home, but I think you will share my opinion).

For the guguluf I used a small shape, purchased some time ago from Lidl (it is about 16 cm). If you want to make a generous portion, you have to use a larger bowl. Ours disappeared pretty quickly, but only the two of us ate.

The ingredients used are the following:

-4 country eggs

-2 tablespoons melted and cooled butter (I used the organic one from Lidl)

-1 tablespoon carob (carob powder)

-1 teaspoon organic baking powder

-6 tablespoons flour

-a generous handful of cherries

-lemon peel.

Method of preparation:

  1. Separate the eggs and beat the egg whites until they turn into a hard foam.
  2. Add the beaten egg yolks and mix the composition with a spatula, moving from top to bottom to incorporate the air.
  3. Pour the melted butter into a thin thread, then add the lemon peel. Use only organic lemons, the usual ones have a waxy skin and are treated with various substances.
  4. Sift the flour with the baking powder and mix with a spatula. The resulting composition has the density of cream.
  5. Stop a few tablespoons of the composition and mix them with the carob powder. Do not overdo it, because the result will be bitter.
  6. If you use fresh cherries, you can roll them in flour, this will prevent them from going to the bottom.
  7. Pour the composition into the pan greased with butter and lined with flour. On top, add the black composition and marinate with a fork.
  8. Put the tray in the preheated oven at 180 degrees for 30-35 minutes or until it passes the toothpick test.

For guluguf you can use any fruit you have, it will come out just as tasty.

Check with carrots and oranges, petitchef recipe

Recipes & # 8211 Autumn guguluf with pumpkin and pears. Carrot and chocolate cake, a simple recipe for a healthy dessert. Guguluf with raisins and shit & # 8211 recipes sweet dough.

Carrot cake-Carrot cake & # 8211 From the secrets of Chinese cuisine. Find this Pin and more on Food by Madalina Cernovschi. This carrot puree gives a special color to the cake. I chose the shape of the cake for the quick Carrot Cake recipe, but you can bake it. Christmas cake recipe for guguluf with nuts, hazelnuts.

Good friends, another fasting cake invaded my kitchen today: P, a cake with carrots and apples.

Video: Guguluf cu portocale . Bubu Cuisine (July 2022).


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