Sjokolade Sponskoek – Resep van Alida Adlem

2 kop meel

2 t bakpoeier

2 kop suiker

4 E botter

Melk

Knippie sout

4 E kakao

4 Eiers

2 E vanilla

Sif droë best saam. Voeg sagte botter by en vryf met vingers tot krummels. Gooi 2 eiers in n koppie en vul op met melk. Gooi oor droë bestandele. Herhaal met ander 2 eiers. Meng goed. Klits mengsel tot glad. Gooi nog melk by as jy n slapper deeg wil he.

Bak in oond van 200grade vir 20-25 min in n oondpan.

 

Stroop:

2 kop warm water

2 kop suiker

2 E koffie

2 E vanilla

Gooi alles in bak en roer tot suiker opgelos is. Gooi oor koek sodra uit oond kom.

Laat afkoel

 

Room

1 blik karamelkondensmelk

250 ml room

Klop room styf. Gooi kondensmelk by en klop weer. Gooi bietjie suurlemoensap by om soetigheid te breek. Smeer oor koek wanneer koud is

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CHOCOLATE  VICTORIAN  SANDWICH

Rika Theron

Ingredients: 
175 g margarine,
175 g castor sugar,
3 eggs,
150 g self-raising flour,
25 g cocoa,
salt.  

Icing:
100 g butter,
150 – 225 g icing sugar,
60 ml cocoa,
80 ml boiling water.

Method:
Prepare two 20 cm cake tins by greasing and lining them with greaseproof paper.  Cream margarine and sugar well.  Add eggs, one at a time, with 5 ml flour.  Sieve flour,cocoa and salt together, fold into mixture.  Add a little milk if mixture is too dry.  Divide between tins.  Bake (190°C) for 25 – 30 minutes.  Turn out onto a wire rack and allow to cool.  Make icing by creaming butter and icing sugar until mixture is light and smooth.  Dissolve cocoa in boiling water, beat into butter.  Sandwich cake together with icing and decorate top.

Sjokolade Mouse Koek

Woumarie

Verkoel: oornag
4 eiers
160 ml (⅔ k) strooisuiker
250 ml (1 k) meel
60 ml (¼ k) kakaopoeier
25 g botter, gesmelt

MOUSSE
400 g melksjokolade, gekap
200 g donkersjokolade, gekap
1 L (4 k) dikroom
10 ml (2 t) gelatien
VIR VOORSIT
sjokoladeskaafsels en kakaopoeier

Metode
Voorverhit die oond tot 180 °C. Smeer ’n 24 cm-veerkoekpan en voer dit uit. Klits die eiers in ’n bak tot lig en donsig. Bring die strooisuiker en 30 m (2 e) water tot kookpunt in ’n kastrol oor matige hitte. Giet die warm stroop in die eiers terwyl jy klits. Hou aan klits tot die mengsel afkoel en dun linte vorm wanneer jy die klitser uit die bak lig. Sif die meel en kakaopoeier oor die eiermengsel. Vou sakgens in en vou dan die gesmelte botter in. Giet die beslag in die voorbereide bakpan. Bak 20 min. of tot ’n toetspen skoon uitkom wanneer dit in die middel ingesteek word. Laat afkoel in die pan op ’n draadrak.

Mousse:
Smelt albei soorte sjokolade in ’n hittebestande bak oor ’n kastrol pruttende water terwyl jy roer tot glad. Laat afkoel tot kamertemperatuur.

Bring intussen 60 ml (¼ k) van die room tot prutpunt in ’n kastrol oor matige hitte. Verwyder van die hitte. Week die gelatien in koue water 3 min. of tot sponserig. Voeg die warm room by en roer tot opgelos. Laat afkoel tot kamertemperatuur. Klits die oorblywende room tot sagte pieke vorm. Werk vinnig en voeg die sjokolade-en-gelatienmengsel by die room en klits tot die sjokolade ingemeng is.

Sit die koek aanmekaar deur die mousse oor die koekbasis te skep. Verkoel in die yskas oornag of tot geset.

Vir voorsit: Bedek met die sjokoladeskaafsels en bestuif met die kakaopoeier

CARROT CAKE

Sonja

Ingredients
4 Eggs
5 ml Bicarbonate of soda (1 t)
310 ml Castor sugar (1¼ cups)         
10 ml Baking powder (2 t)
625 ml Cake Flour (2½ cups)
5 ml Salt (1 t)
15 ml Cinnamon (1 T)
750 ml Grated carrot (3 cups)
5 ml Ground ginger (1 t)
125 ml Chopped pecan nuts
(½ cup) optional.

ICING
125 g Butter or margarine (½ cup)   
125 g Smooth cottage cheese (1½ cup)
500 g Icing sugar (2½ cups)               
5 ml Lemon Juice (1 t)

Method
Whisk eggs and sugar together until light and fluffy.  Add oil and beat until blended Sift dry ingredients together and add to beaten mixture.

Fold in carrot and nuts. Pour mixture into three 18 cm or two 22 cm greased and lined Cake pans.  Bake at 180®C (350ºF) for 30 minutes
(small) to 40 minutes (large) or until a Tester comes out clean.

Beat all icing ingredients tog DO NOT over beat. Ice cooled cake and decorate with nuts or Orange zest.

SNACKWICH MAKER RAINBOW CAKES

Lynette Muller
http://www.nanima.co.za

Ingredients
flour 1-1/2 cup
butter 3/4 cup
sugar 3/4 cup
eggs 3
vanilla essence 1 tsp
baking powder 1-1/2 tsp
milk 2 tbsp
food colors

METHOD
Beat butter and sugar well till light and creamy.
Add eggs one by one beating well after adding each.
Add vanilla essence .sieve flour and baking powder 2-3 times.
Fold into butter batter with spatula .
If too thick add milk.
Divide mixture in 5-6 bowls add food color.
Pour in heated sandwich maker with spoon.
Close lid and cook for 5-6 min.
Serve and enjoy!

HEUNING-TEEKOEK

Rika Theron

Bestanddele
1 k meel
3 gelykvol teelepels bakpoeier
sout
3 gelykvol eetlepels suiker
1 eier
1/4 k water
1/2 k Idealmelk
3 gelykvol eetlepels botter.

Metode
Smelt botter, voeg eier, water, suiker en Idealmelk by. Klits baie goed. Sif meel, bakpoeier en sout saam en voeg by bottermengsel. Klop vir 2 minute. Plaas deeg in vierkantige gesmeerde bak. Bak 20 minute (180°C).

SOUS:
3 e heuning of gouestroop,
3 e botter.

Metode
Smelt botter, voeg heuning of stroop by. Sodra koek gaar is, prik hele koek bo met vurk. Gooi sous oor, bedien warm of koud met geklopte room.

KOELKAS-VRUGTEKOEK

Rika Theron

Betsanddele

Voer ‘n broodpan, 23 x 13 x 7 cm, met kleefplastiek uit en smeer met kookolie of spuit met Spray & Cook.

Meng 1 pak (500 g) glansvrugte-koekmengsel en beskuitjiestukkies (2 pakke Tennisbeskuitjies) goed.
Verhit 125 g botter en 125 ml sagte bruinsuiker in ‘n kastrol tot gesmelt.
Haal van stoof af en voeg 1 blik kondensmelk en 5 ml vanieljegeursel by.  Meng goed.
Voeg by vrugtemengsel en meng.
Skep in pan  en druk styf vas.
Verkoel in yskas tot styf.
Keer versigtig uit pan, verwyder plastiek en versier met glanskersies, engelwortel en glansvrugtestukkies.

SMULSTAFIES

Anna Eksteen
(12 stafies)

Bestanddele
125 ml volkoringmeel
250 ml hawermout
1 ml koeksoda
125 ml klapper
125 ml bruin suiker
250 ml pitlose rosyne
150 g margarien, gesmelt
15 ml heuning

Metode
Voorverhit oond tot 180C.
Smeer die bakplaat.
Meng die volkoringmeel, hawermout, koeksoda, klapper, bruin suiker en pitlose rosyne saam in ‘n groot mengbak.
Meng die gesmelte margarien en heuning saam in ‘n aparte bak.
Roer goed.
Voeg margarien-heuningmengsel by die droë bestanddele en meng deeglik met ‘n houtlepel.
Druk die mengsel eweredig vas op die bakplaat.
Bak 20 minute lank tot goudbruin.. Sny in stafies terwyl nog warm..
Laat heeltemal afkoel.

Chocolate Fudge Truffle Cake (gluten free, dairy free, egg free)

adapted by Ellen Allard from My New Roots blog’s Chocolate Fudge Cake with a Secret Iamglutenfree.blogspot.com

Ingredients
8 oz. 226 gram dark chocolate, melted, preferably organic
3 tbsp organic cocoa powder, preferably organic (I used cacao powder)
1 1/3 c. garbanzo beans, drained and rinsed
1 c. applesauce, unsweetened
1/2 c. maple syrup
1/2 tsp baking powder
1 large date, pitted
1 tsp Grand Marnier, optional
1/4 c. hot water

Method
Preheat oven to 350F r 175C  degrees. Lightly grease an 8″ round cake pan.
Melt chocolate either in microwave or in a pan that is set over a pan of gently boiling water.
In a blender, mix the cocoa powder, garbanzo beans, applesauce, maple syrup, baking powder, date,
Grand Marnier, and hot water until thoroughly blended and smooth.
Add the melted chocolate and blend until incorporated.

Pour into your prepared baking pan and bake for one hour.
The original recipe called for baking it for 35 – 50 minutes. I tested it at 45 minutes and it was still wiggly.
I preferred giving it another 15 minutes, which I did in five minute increments.
And even after an hour, the cake tester still came out a bit wet.
Remove from oven and place on cooling rack.
Once the cake reaches room temperature, cover with foil and place in freezer until frozen.

To serve, remove from freezer and allow to sit on counter for about 10 minutes. T
hen slice and serve either with a sprinkling of confectionary sugar or strawberry sauce. Or both
For the strawberry sauce, blend a bunch of strawberries in a blender with sweetener of choice and fresh squeezed lemon juice, if desired add some Grand Marnier.

Chocolate Cake and Caramel Sauce. Wonderful & Fatning!!!!

Niekie Rossouw

10 big portions

Mix  Together:
1 Cup of Cake Flour
1 Table Spoon  (high) of Cacao
1 Cup of CASTOR SUGAR
1 ml salt

Mix together:    
½ Cup cooking Oil
½ Cup of water
4 egg yellow’s (yellow and white must b e kept apart)
1 teaspoon of  vanilla essens

Mix the egg yellow with the flour mixture. Beat the 4 egg white’s until firm while adding a ½ teaspoon baking powder. Mix this lightly in the flour mixture. Throw in buttered dish (large) and bake for 160 º Celsius in oven for about 30 – 35 minutes.

Boil sauce together:
1 Cup of Sugar
1 Cup of water
1 teaspoon (high) of any coffee (Ricoffy)
1 teaspoon of caramel or rum essence.

POUR THE HOT/BOILING SAUCE CAREFULLY OVER THE WARM CAKE THAT HAS JUST BEEN TAKEN FROM THE OVEN. THIS CAKE MUST NOW COOL OF PRIOR TO THE DECORATINIG WITH THE CARAMEL PUEDING.

Decorating:
1 packet caramel instant pudding (This flavor works the best.
1 Cup of Fresh Milk (250 ml)
125 ml Fresh Cream

Beat the fresh cream until firm. Now mix the instant pudding and the milk. Add the cream to the instant pudding immediately. Mix lightly. Smear this over the cooled down cake and decorate further (be creative)  (coloured vermicilly ect) It is important to keep this tart/cake in the refrigerator all the time. This can also be a pudding as it is very moist.