Orange cake

Ingredients

2 cups flour

1 cup sugar

3 eggs

1 teaspoon baking powder

Orange zest

1 cup fresh orange juice

1/2 cup vegetable oil

Preparation Method

1. Place the eggs in a bowl and add the sugar, then whisk well until combined.

2. Add the oil, orange juice, and orange zest, then mix again.

3. Mix the flour with the baking powder and gradually add it to the mixture while continuously mixing until a smooth batter is formed.

4. Pour the batter into a greased baking pan and bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes.

Sugar bumblebee

Ingredients

1 sachet of bumblené mix

1 sachet of instant yeast

- - sugar

200 ml lukewarm water

- - oil

Preparation Method

1. Empty the packet of batter into a bowl and add the yeast, then mix the ingredients.

2. Gradually pour in the water while stirring to form a smooth dough.

3. Divide the dough into small balls and arrange them on a lightly oiled plate. Leave them aside for at least half an hour to double in size.

4. Pour some oil into a deep pan and heat it over medium heat.

5. Make a small indentation in the diameter of each dough ball and roll it between your fingers to form a ring. Then, carefully place it in the hot oil, turning it frequently.

6. Remove the bumblenori from the pan and dip them in sugar. Repeat the process until all the batter is used.

Vanilla cookies with chocolate chips

Ingredients

1 cookie sheet

1 chocolate chip bag

1 egg

50g room temperature margarine

Preparation Method

1. Empty the piping bag into a bowl and add the egg and margarine. Mix the ingredients by hand until a smooth dough forms.

2. Add half the chocolate chips and mix until well combined.

3. Divide the dough into small, equal-sized balls and arrange them on a greased baking dish, spacing them apart.

4. Gently flatten the dough balls into discs, then sprinkle the remaining chocolate chips over the tops.

5. Bake in a preheated oven at 180°C (350°F) for 12 to 20 minutes.

Chocolate and nut cake

Ingredients

1 cake mix sachet

1 chocolate chip sachet

1 icing sachet

- Crushed dried fruit (hazelnuts, almonds, etc.)

- Chocolate spread

3 eggs

100g margarine

100ml milk

Preparation Method

1. Beat the eggs in a bowl using an electric mixer.

2. Add the milk and margarine while continuing to beat until well combined.

3. Add the cake mix packet and beat again until smooth.

4. Add the chocolate chips and fold them in with a spoon.

5. Pour the mixture into a cake pan greased with margarine and bake in a preheated oven at 180°C (350°F) for 35 to 45 minutes.

6. Remove the pan from the oven and let it cool completely before unmolding the cake.

7. Mix the icing with a little water and spread it over the cake.

8. Melt the chocolate spread in the microwave and spread it over the cake. Sprinkle with crushed dried fruit.

Chocolate crab

Ingredients

1 crepe maker sachet

1 egg

Chocolate spread

Margarine

500 ml milk

Preparation Method

1. Empty the sachet into a bowl and add the egg and milk. Whisk the ingredients together using a hand mixer until well combined.

2. Place a pan over medium heat and add the margarine to melt. Then, pour the batter into the pan using a spatula.

3. Cook the crepe on both sides until golden brown. Repeat until all the batter is used.

4. Melt the chocolate spread in the microwave. Spread it on top of the crepe and roll it up. Finally, drizzle the top with more chocolate for decoration.

Freeze Frigofer

Ingredients

500g strawberries

200g pastry flour

250g sugar

1 sachet vanilla sugar

3 eggs

50g margarine

2 tubs of forest fruit yogurt

Liquid whipped cream

Milk

55ml sunflower oil

A few drops of orange blossom water

Preparation Method

1 - Prepare the Genoise: Place 2 eggs in a bowl and add the sugar and vanilla sugar. Beat the ingredients using an electric mixer until well combined.

2 - Add the oil and melted margarine, then beat the ingredients well.

3 - Add the flour and a pinch of salt, then continue beating until you obtain a smooth batter.

4 - Pour the batter evenly into a baking dish lined with parchment paper.

5 - Bake in a preheated oven at 180°C (350°F) for 25 minutes.

6 - Prepare the second layer: Pour the liquid whipped cream into a bowl and beat it with an electric mixer until stiff peaks form.

7 - Cover the bowl and refrigerate the whipped cream to cool.

8 - Meanwhile, dice the strawberries and place them in a bowl.

9 - Add the orange blossom water and a pinch of sugar, then stir the ingredients.

10 - Prepare the strawberry topping: Remove the dish from the oven and let it cool, then separate the Genoise from it.

11 - Place the Genoise in the bottom of a refrigerator and poke holes in it. Smooth the surface with a knife, then pour in the milk.

12 - Add a layer of forest fruit yogurt on top of the sponge, then add the strawberries.

13 - Cover the ingredients with a layer of whipped cream, then decorate the top with strawberries and leave it in the refrigerator for at least two hours before serving.

Chocolate chip muffin cake

Ingredients

1 muffin tin

1 chocolate chip bag

2 eggs

100g margarine

100ml milk

Preparation Method

1. Empty the sachet into a bowl and add the milk, margarine, and eggs. Beat the ingredients using an electric mixer until smooth.

2. Add half the chocolate chips to the mixture and beat again.

3. Line a baking dish with paper liners and fill each liner about 2/3 full with the mixture.

4. Sprinkle the remaining chocolate chips over the top of the liner liner and bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes.

Cakes and vanilla buttercream

Ingredients

1 Muffin Sachet

1 Chocolate Chip Sachet

2 Eggs

175g Margarine

150ml Condensed Milk

100ml Milk

A few drops of Vanilla Extract

A few drops of Food Coloring

100ml Oil

Preparation Method

1. Empty the mixing bag into a bowl and add the milk and oil. Then, whisk the ingredients using an electric mixer.

2. Add half the chocolate chips and continue whisking until you have a smooth mixture.

3. Distribute the mixture into paper bags and arrange them in a baking dish.

4. Sprinkle the remaining chocolate chips on top and bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes.

5. Prepare the buttercream frosting: Beat the margarine in a bowl using an electric mixer.

6. Gradually pour in the condensed milk while continuing to beat with the electric mixer until you achieve a creamy consistency.

7. Add a few drops of vanilla extract and a few drops of food coloring, then beat well until you have a whipped topping.

8. Transfer the frosting to a piping bag and pipe it onto the muffins.

9. Refrigerate the cupcakes until ready to serve.

Chocolate biscuit balls

Ingredients

200g biscuits

2 tablespoons sugar

1/2 cup ground cocoa

Chocolate

20g butter

2 cups boiling water

Preparation Method

1. Pour boiling water into a saucepan over heat and add butter to melt.

2. Add sugar and stir until well combined.

3. Add biscuits and continue stirring until a smooth dough forms.

4. Remove the dough from heat and place it in a bowl. Add ground cocoa powder and stir.

5. Divide the dough into small, equal-sized balls and set aside.

6. Melt chocolate in a double boiler, then dip the biscuit balls in the melted chocolate.

Air bread for dessert

Ingredients

- Biscuits

- Hazelnuts

1 sachet Chantilly cream

- Chocolate spread

- Margarine

- Whipped cream

- Instant coffee

60 ml milk

Preparation Method

1. Empty the Chantilly cream sachet into a bowl and add the milk. Then, using an electric mixer, beat the ingredients to obtain Chantilly cream.

2. Add the hazelnut spread and continue beating. Then, set aside.

3. Pour the heavy cream into a saucepan and heat it over low heat. Then, add the margarine and chocolate spread, stir the ingredients, remove the pan from the heat, and set aside to cool.

4. Soak the biscuits in the coffee and place them at the bottom of the mold.

5. Add a layer of Chantilly cream, then add the crushed hazelnuts.

6. Repeat the process, then add a layer of chocolate cream on top of the mold and decorate with hazelnuts.

7. Leave the mold in the refrigerator until ready to serve the air bread.

Economical biscuits in minutes

Ingredients

200g flour

60g caster sugar

1 sachet vanilla sugar

1 teaspoon baking powder

1 egg

100g chocolate

100ml vegetable oil

Preparation Method

1. Pour the oil into a bowl and add the egg, vanilla sugar, and caster sugar. Mix until well combined.

2. Mix the flour with the yeast and a pinch of salt. Gradually add the dry ingredients to the bowl, stirring continuously.

3. Knead the mixture by hand until a dough forms, then set aside to rest.

4. Divide the dough into small balls and arrange them on a baking sheet lined with parchment paper, leaving space between them.

5. Gently press the surface of the dough balls with a fork or the lid of a bowl to create patterns.

6. Bake in a preheated oven at 180°C (350°F) for 10 to 12 minutes.

7. Meanwhile, melt the chocolate in a double boiler.

8. Remove the baking sheet from the oven and dip the cookies in the melted chocolate.

Strawberry ice cream

Ingredients

2 packets of whipped cream

1.25 cups of milk

1 cup of water

1 kg of strawberries

1 cup of sugar

1 can of concentrated milk

Preparation Method

1. Blend cream and milk in a blender.

2. Blend water and strawberries in a blender.

3. In a saucepan, combine 2 cups of strawberry juice and sugar and heat over low heat.

4. Remove from heat once the mixture thickens and set aside to cool.

5. Mix together strawberry juice, condensed milk, and whipped cream.

6. Take a ramekin and layer the strawberry juice mixture and the cream mixture in it. (Repeat until all the mixture is used.)

7. Place the ramekin in the freezer until frozen.

8. Remove the ramekins from the freezer, pour into glasses, and garnish with strawberry slices. Enjoy!

Peanut biscuits (with peanuts)

Ingredients

50g pre-roasted peanuts

160g flour

100g sugar

1 tsp baking powder

1 tsp vanilla sugar

100g softened butter

Chocolate chips

A pinch of salt

1 egg

Preparation Method

1. Peel the peanuts and place them on a flat surface.

2. Crush the peanuts using a rolling pin and set aside.

3. In a bowl, combine the softened butter, vanilla sugar, and sugar. Mix with a mixer until smooth.

4. Add the egg and continue mixing.

5. Mix the baking powder and flour, then add them to the mixture.

6. Add the crushed peanuts and chocolate chips to the mixture. Gather the dough and shape it into a ball.

7. Sprinkle a little flour on a flat surface and flatten the dough by hand.

8. Cut out equal-sized circles from the dough.

9. Line a baking sheet with parchment paper, arrange the cookies on it, and bake in a preheated oven at 180°C (350°F) for 10 minutes.

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