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Pandispan from home

Pandispan from home

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Country eggs are wonderful for both taste and color. Measure the ingredients with the same cup and spoon. Eggs must be at room temperature, left in the kitchen in the evening or taken out of the refrigerator at least 3 hours before. We wash them and wipe them with a napkin.

Separate the yolks from the egg whites, taking care not to slip a little of the yolk into the egg whites (for this, make the operation of each egg on top of a bowl and then pour the egg whites into the mixing bowl). The egg white dish should be thoroughly washed and dried. Beat the egg whites with salt and a few drops of lemon for 3 minutes on low speed then increase the speed for another few minutes and then use the last step (lemon juice helps to strengthen the egg white). When we have obtained the meringue, we start and gradually add the sugar and mix after each trance. Once we are done with the sugar, add the boiling water in two tranches and mix. Then do the same with the oil. The yolks sprinkled with salt and a little sugar are left for 15 minutes and then mixed with citrus peel and essences. Add the mixture to the egg whites and then gradually two tablespoons of flour, stirring gently from the bottom up so as not to leave the dough.

Wallpaper two cake trays. I made a cake simple, and in the second I proceeded as follows: I put a layer of composition, I sprinkled raisins, walnuts broken into pieces, dried fruit and chopped walnuts on the robot. Put the walnuts in the oven for a short time to intensify their aroma. Peel a squash, grate it and squeeze the juice. It is oily and oily. The one with the nut ran out in 20 minutes. It can be done just as well with cocoa, stopping 1/3 of the composition and mixing it with sifted cocoa and then pouring over the white one.

Put it in the oven heated to the right heat for 30-35 minutes, make the test with the toothpick and then turn off the heat and leave it in the oven with the door ajar to cool.

Ingredients for the homemade pandispan fir cone recipe

(For about 10 servings)

  • Rock:
  • Flour - 100 g
  • Corn starch - 20 g
  • Old - 120 g
  • Eggs - 4 medium
  • Vanilla sugar - 1 sachet
  • For the cream:
  • Old - 110 g
  • Soft butter - 130 g
  • A small egg
  • Milk - 80ml
  • Vanilla sugar - 3 g.
  • For decoration:
  • Sugar powder - 30 g
  • Cocoa - 10 g
  • Cocoa cereals.

How do I prepare the recipe for fir cone from homemade pandispan?

We are preparing the countertop. It is prepared the day before. I usually prepare it in the evening and prepare the cakes for the 2nd day. Sift the flour and starch and put them in a bowl. Mix the eggs well until you get a white and fluffy composition.

Tip: to get a fluffy top, eggs should be mixed cold, in a clean, dry bowl, with no traces of fat or water.

Carefully pour, in portions, the flour with the starch and mix with a spoon from top to bottom, until the composition is homogenized. Pour the dough into the tray lined with baking paper, spread evenly with a spatula and put the tray in the preheated oven at 180C for 15-20 minutes, until browned.

Do not open the oven for the first 10 minutes, so you will get a uniform and beautiful top.

The countertop should be slightly dry, not very damp. The pandispan is ready, if after pressing lightly with your finger, the countertop returns to its original shape.
Let the countertop cool, then carefully remove the baking paper. If you bake it in the evening, remove the paper for 2 days.

After it cooled well, we crushed the top with our hands, obtaining small crumbs. The crumbs should not be very dry because the cakes will be stronger and will lose their fineness. Tip: if the crumbs are very dry, prepare more cream and delicious cones will come out.

The cream is prepared. Pour the milk, sugar and vanilla sugar into the pan and put the bowl on medium heat. Stir continuously until the sugar melts. Let it boil for 2 minutes. We took the pot off the fire. Mix the egg and add the milk and sugar syrup in a thin line.

Fir cone from homemade pandispan

Tip: stir with a whisk while pouring hot milk (do not cook the egg). Do not pour the egg into the hot milk because you will get a boiled egg.

Put the pot back on the fire, mix without interruption and boil until you get a denser composition that resembles condensed milk. Boil for about 2 minutes from the first boil. Pour the composition into a cold bowl and let it cool. Stir for the first 10 minutes from time to time to avoid filming. After cooling, we can continue preparing the cream. Mix the soft butter (kept overnight at room temperature) until you get a creamy composition. Pour the milk cream in portions and mix.


At this point we can add in the cream the essence of rum or a teaspoon of cognac.

We get a thick but fluffy cream.

Pour the cream obtained over the pandispan crumbs and mix well until you get a homogeneous composition.

Next is the stage in which we form the cones, decorate the cake. Mix cocoa and powdered sugar in a plate.

We form the cones from the composition of pandispan and cream, we pass them through the cocoa composition and then we put the cereals, thus to obtain cakes similar to the arm cones.

Sift a little powdered sugar over them. The wonderful dessert is ready.

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

Two-tone pandispan with apples

Here is a new recipe for our Contest sent by Mihagrigore: Bicolor pandispan with apples. Participate with your soul recipes HERE! You can win a bread machine or a juicer.

8 eggs, 8 tablespoons sugar, 6 tablespoons flour, 1 teaspoon baking powder, 2 teaspoons cocoa, 5 apples

Method of preparation
Separate the eggs and beat the egg whites. The falbenus are mixed with the sugar and beat on a steam bath until the sugar melts. Mix the two compositions and add flour mixed with baking powder. Mix lightly with a wooden spoon from bottom to top. In a tray lined with baking paper pour 3/4 of the composition. Put the cocoa in the remaining composition, mix it and pour it into the tray, over the simple composition. The apples are cleaned, cut into cubes and placed from place to place in the tray, over the composition. Bake until nicely browned. When it is ready, remove it and powder it with powdered sugar.

Ingredients for the two-color pandispan cake recipe

  • -4 eggs
  • -8 tablespoons of sugar
  • -4 tablespoons oil
  • - 4 tablespoons milk
  • -6 tablespoons flour
  • -5 g baking powder
  • - 1 pinch of salt
  • -2 tablespoons grated cocoa + 4 tablespoons milk
  • -15 ml rum free
  • - 1 teaspoon grated lemon peel
  • For decoration
  • -sugar vanilla powder

Preparation for the bicolor pandispan cake, with fluffy top, step by step recipe

We prepare the dough

Separate the egg whites from the yolks. Mix the egg whites with the salt powder until you get a hard foam. Gradually add the sugar and mix until it melts. Over these we will add the yolks rubbing a little and we will incorporate them in the egg white foam with the help of a palette.

Incorporate the milk and oil once and mix a few times, being careful not to let the dough fall off.

We are going to add flour mixed with baking powder. We will get a fine and fluffy composition that we will divide into two parts.

In one half of the composition we will put lemon peel and in the other half we will put cocoa powder that we mixed with milk and rum essence (a pasty composition is obtained).

Bicolor pandispan cake, with fluffy top, step by step recipe

We will wallpaper a tray (25 & times25) with baking paper and for the first time we will put the white composition that we will spread on the whole surface of the tray. On top we will put the other composition, on the black one and with the help of a fork we will make some curls.

So the cake is ready to put in the oven. So, put the tray in the preheated oven at 160 degrees Celsius and we will leave the cake to bake until it passes the toothpick test.

When it is ready, powder it with powdered sugar and let it cool.

When you portion it, you will discover a special texture, an aromatic sponge. A good recipe to try.

I guarantee there will be no regrets.

If you want, you can put ground walnuts on top.

The average grade given for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Two-tone pandispan cake, with fluffy top, step by step recipe

Homemade ice cream: 9 delicious recipes that you can make at home

The summer dessert, ice cream, is everyone's favorite since the first snack. Found in different shapes, flavors or textures in trade, it is natural to want to be able to prepare your favorite ice cream at home. If you are reading this article, it is likely that you have already tried to prepare homemade ice cream and have not obtained the desired result. We can only imagine how frustrating this was for you. We don't want you to go through the same experience again, so we want to help you prepare the best homemade ice cream you won't fail with!

Pandispan with nuts and dates

1 In a small saucepan, heat the dates with 125 ml of water. Boil on low heat for 5 minutes, until soft.

2 Preheat the oven to the 4/180 C mark. Grease with butter and line the 20 cm square shape with paper. Chop the dates in the electric mincer together with the rest of the ingredients until smooth for 2 minutes.

Pour the composition into the form, smooth the surface and bake for 30 minutes until it becomes elastic.

3 To prepare the sauce, melt the butter and sugar until it dissolves, raise the temperature and let it boil for a few minutes.

Add the walnuts and continue to cook for 1 min. Combine the starch with a few tablespoons of milk to blend and then add the rest of the milk.

Add to the bowl and heat for 2-3 minutes until the sauce thickens.

4 Cut the pandispan into 9 squares and serve with the sauce poured on top.

Bridge! You can keep the pandispan in the freezer for a maximum of 3 months. Thaw completely before heating each serving in the microwave for 20-30 seconds and serve with freshly prepared sauce.

Baked apple pandispan

Here is a new recipe for our Contest sent by Adinaro_18: Pandispan with baked apples. Participate with your soul recipes HERE! You can win a bread machine or a juicer.


Top: 7 eggs, 2 tablespoons mineral water, 21 tablespoons sugar, 18 tablespoons oil, 21 tablespoons flour, 1.5 kg of seaweed, 1 tablespoon grated baking powder, 1 pinch of salt. Whipping cream of 500 g. Syrup: 1 l of water + 6 tablespoons of sugar and flavors.

Method of preparation

Separate the eggs and beat the egg whites with a pinch of salt. Add the sugar until it makes a meringue. Then in turn add mineral water and tablespoons of oil. Separately mix the flour with the baking powder and then incorporate it into the dough.

Peel an apple, grate it and place in a baking tray on a bed of sugar. The oven must be heated and then the tray for both the apples and the countertop must be inserted. Leave the apples in the oven until they become new.

The top will be syruped after which the apples are placed evenly and garnished with whipped cream.

Cocoa leaf cake, fluffy pandispan and lemon cream

In fact, the story says that the Marquis Domenico Pallavicini chose. Sponge cake can be used as a base for a variety of cakes. Sour cherries, pitted in fluffy and slightly fragrant pandispan. Pandispan roll with pineapple and coconut from Cookbook, Sweets. Take full advantage of the summer fruits and prepare the fluffiest homemade cake: a pandispan with apricots and strawberries.

Everyone you serve will appreciate. A perfect cake for a festive meal, with soft cocoa leaves, fluffy pandispan top, apricot jam, fluffy and flavored cream with lemon and vanilla and a. How to make a fluffy and tall cake top without baking powder? The original recipe for plain or cocoa pandispan is made only from 3. The house presents a variety of culinary recipes for desserts and homemade sweets. Homemade cakes with natural ingredients. We keep the old taste for Snow White, Carmencita.

I was looking for a countertop recipe on the net and I came across yours. Preheat the oven to 160 degrees Celsius.

5. The first sugar-free cake. A cheesecake with coconut and lemon

I love the exotic and refreshing combination of coconut and lemon! This cheesecake makes me think of summer due to its light flavors. It is not vegan, but butter and egg can be easily replaced with coconut oil and & ldquoou & rdquo from psyllium or flax flour.

Video: Chef Sorin Bontea Pandișpan cu vișine (July 2022).


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