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Eggplant cake with coconut

Eggplant cake with coconut

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Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny and makes cakes. We melt the melted and cooled butter lightly in the egg white foam, together with the vanilla essence. At the end we incorporate flour mixed with baking powder and coconut.

The obtained composition is poured into a cake pan greased with butter and lined with flour. Bake over medium heat until nicely browned on top. When it's ready, the cake will crack, but for safety do the toothpick test.

Remove to a grill, leave to cool, then powder with sugar and portion.

Tasty and delicious as an annex to the children's milk cup or the parents' coffee cup. :)))


When you have too many egg whites in the freezer, please remember this cake. It is my own recipe and I am very happy with the result. An absolutely delicious cake came out, which I will take to visit Brandusa, my virtual friend with whom I have a passion for cooking.
I like that she does things with pleasure, between the lines you can guess her: soulful, friendly and cheerful. Therefore, I could not refuse her invitation to spend & # 8220Sunday with friends & # 8221.


4 egg whites
200 g sugar
150 g flour
1 teaspoon baking powder
1 teaspoon lemon juice
50 g white chocolate
50 g butter
50 ml milk
50 g coconut flakes

For topping:
30 g coconut flakes
50 g white chocolate

Rub the butter well with 120 g of sugar. Meanwhile, let the mixer beat the egg whites hard foam, with the rest of the sugar, as for a meringue, then add the butter cream over the hard egg white.

Incorporate flour, baking powder quenched with lemon, then melted chocolate baine-marie, milk and coconut.

Pour the cake-shaped dough lined with baking paper, then bake it in the preheated oven at 180 ° C for 45 minutes.

When the cake is baked, let it cool on a grill. Melt the white chocolate in a baine-marie, grease the cake with it, then sprinkle the coconut.

Coconut egg white cake - Recipes

Posted by Postolache Violeta on April 13, 2010 in egg white recipes cake recipes quick recipes easy recipes | Comments: 10

Are you left with egg whites and you don't know what to do with them? Well, here's the perfect recipe so you don't waste them! A fluffy cake, with a fine lemon taste, to keep eating and not to stop. Thank you very much Amalie for the recipe!

As you will notice the recipe does not contain weights, the ingredients will be measured with a cup, no matter how big it is, it is important to use the same cup to measure all the ingredients. I used a cup with a volume of 250 ml. I used lemon juice from a whole lemon, but it is best to taste it, it depends on how big the lemon is, or how sour it is.

You can exclude nuts, shit and raisins, or you can replace them with either fresh or candied fruit.

And, because I've always been asked how to keep the egg whites, I always put them in jars, put the lids on them and keep them in the freezer. I advise you to put labels on the jars on which to write the date and the number of egg whites. When you want to use them, take them out and let them thaw at room temperature. I have been freezing egg whites for several years, they have always been perfectly preserved, I have never had any problems.

From egg whites you can make a lot of delicious recipes, for example cake with egg whites and candied fruit, cake with egg whites and walnuts, coconut biscuits, meringue roll, or angel cake. More egg whites recipes can be found here. You can find more cake recipes here. (click on the underlined words to reach the recipe pages)

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients cake with egg whites

(note: all ingredients were weighed with a 250 ml cup)


Raspberry egg white check it is the summer delight that I propose to pamper you at any time of the day. Simple, easy and quick recipe, as in grandma's time, this cake will conquer you.

The cup I used to measure the ingredients was 250 ml. My mother and grandmother called this dessert egg white cake to cup.

Raspberry egg white check you can also prepare after the holidays, when you have a lot of egg whites left. The egg whites can be stored in the freezer for up to 6 months. Write on the bags how many egg whites you have put in them and it is easy to use them. Let them thaw overnight in the refrigerator, do not defrost them in the microwave.

The raspberry egg white cake is fluffy, delicious and very easy to make. I took advantage of the fruit in the garden, but raspberries are now found all year round in supermarkets. I added coconut for extra flavor. If you don't like it you can give it up.

On the blog you can also find other egg white cake recipes

You can find all the egg white dessert recipes if click here. You can find all the raspberry desserts if click here.

You will like the sweet and sour taste of the dessert I propose to you. You can replace raspberries with blueberries or small blackberries. I used a green lemon for flavor. Its peel is more fragrant and works perfectly, but if you do not use regular lemon, but the lemon juice will be smaller. Thus, instead of juice from 1/2 lemon, use only 2 teaspoons of lemon juice.

Now I let you see how to make raspberry egg white cake:


6 egg whites
1 cup sugar
1 sachet of vanilla sugar
1 cup flour + 2 tablespoons flour
1/2 cane coconut
2 tablespoons finely ground almond flakes
1 sachet of vanilla sugar
1 sachet of baking powder
1 teaspoon grated lime peel (lemon)
juice from 1/2 lime & # 8211 lime
1 pinch of salt
1 cup of raspberries

Mix the egg whites with a pinch of salt and vanilla sugar. Gradually add the sugar and mix until it becomes a hard foam like meringue. Add the grated lime peel.

Incorporate the flour, then the coconut and the ground almonds, stirring gently from the bottom up. Add the baking powder quenched with lime juice. After homogenizing the composition, pour a little dough in the tray lined with baking paper. Over this we put raspberries given by 2 tablespoons of flour. Pour the dough again, add the raspberries and finish with the dough.

Bake the cake in the preheated oven at 180 ° C for 45 minutes, or until it passes the toothpick test. We let it cool on a grill and then we can slice it.

Cake top with egg whites and coconut

The other day I made a cake with a lot of coconut. If you follow the blog, you already know what cake I'm talking about, "Raffaello" cake. Cake top with egg whites, mascarpone cream with white chocolate. Simple and delicate.

Well, this egg white cake top deserves special attention so I thought of writing the recipe separately so that you can use it for other cakes. That is, in combination with other creams.

Recipe of egg white cake top it is perfect especially in the days after the holidays, when many egg whites are usually collected, the yolks being consumed in different cakes or mayonnaise for some appetizers.

It is an easy to make cake top and very consistent, dense. It can be syruped, as we did for the "Raffaello" cake with a coconut milk syrup and you will intensify its coconut flavor.

Basically, there's not much to do with him. But it would be ideal to have an electric mixer, and better to be one with a bowl (I have a simple one, like this one here, which I am very happy with). Why? Because it will do the job while you can do something else.

You can also make a marbled cake, from egg whites, like the one in the video recipe below!
Subscribe to the Youtube channel too!

For the countertop, I used pre-frozen egg whites. I kept gathering from a mayonnaise, from a cake and I managed to have 250 grams of egg whites in the freezer. And I decided to capitalize on them before I started fasting. For the holidays, I will definitely gather a few more and it will be good for me to make another cake to use this countertop.

Stay tuned for the list of ingredients and how to prepare it. Over the beaten egg whites, add a little salt and add the sugar and vanilla sugar, mix until the sugar melts. Because on holidays, we always have unused egg whites, we prepare various cakes with them, such as the egg white cake with poppy seeds and. I propose a recipe for when you are left with egg whites.

I wanted another cake recipe and searched until I found it. Rafaello cake with egg white and coconut top: the top is extremely fine and fluffy, and the cream is made with mascarpone, whipped cream and walnut.

All ingredients must be at room temperature.

Put eggs in a bowl with sugar and salt and mix until it doubles in volume and the mixture increases in volume.

Add the oil, mix until incorporated.

Add flour mixed with baking powder and mix with a whisk until incorporated. Add the coconut flakes and mix in the same way.

At the end, add the milk at room temperature and mix until smooth.

Grease the guguluf form well with butter and cover it with flour.

Pour the cake composition into the form. Top with a nutella spoon, which should be slightly flowing (for this either keep the jar in hot water for 10 minutes, or melt it in the microwave).

Bake the cake at 180 degrees Celsius for 30 minutes.

For more safety, do the toothpick test. If it comes out wet with traces of dough on it, let the cake cook for another 5 minutes.

Let the cake cool for a few minutes then take it out of the mold.

Cut warm and serve! Is awesome!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny and makes cakes. We melt the melted and cooled butter lightly in the egg white foam, together with the vanilla essence. At the end we incorporate flour mixed with baking powder and coconut.

The obtained composition is poured into a cake pan greased with butter and lined with flour. Bake over medium heat until nicely browned on top. When it's ready, the cake will crack, but for safety do the toothpick test.

Remove to a grill, leave to cool, then powder with sugar and portion.

Tasty and delicious as a side dish to children's milk cup or parents' coffee cup. :)))

Egg white cake with cocoa and coconut

Today I discovered that I have in the freezer, again, enough egg whites to make a nice cake, so I tried the version with cocoa and coconut. We really liked it! if you don't believe me, try it too :))

Ingredients (for a cake):
& # 8211 a cup of egg whites (I had 8 egg whites)
& # 8211 o cana faina
& # 8211 the old cane
& # 8211 4 tablespoons coconut
& # 8211 50 ml oil
& # 8211 2 tablespoons cocoa

Important: use the same cup for all the ingredients, even if it is a bigger or smaller cup & # 8211 depending on how many egg whites you have

Method of preparation:
& # 8211 the egg whites are mixed with the sugar until it becomes a firm meringue-like foam
& # 8211 add the flour, through a sieve and mix well, with movements from top to bottom, until all the flour is incorporated
Add the oil and mix
Add the flour and mix well until smooth
Take 5 tablespoons of the composition and mix with cocoa
& # 8211 The rest of the composition is mixed with coconut
& # 8211 in the cake pan, lined with baking paper, pour the white composition with coconut, and on top add the cocoa composition& # 8211 with a fork draw patterns to combine colors (the two parts)& # 8211 put the tray in the oven, preheated, at 160 degrees, for about 45 minutes & # 8211 until it passes the test & # 8222scobitoarea & # 8221Remove from oven, allow to cool and slice

Video: Aubergine u0026 Kürbis aus dem Ofen schnell kochen mit vielen Vitaminen Basen Fasten Rezept (June 2022).


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