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Check with walnut and apricot jam

Check with walnut and apricot jam

A cake suitable for any day of the week, quick to make and tasty.

  • Ingredients (large cake tray):
  • 4 eggs
  • 1 1/2 dogs flour
  • 150 ml of milk
  • 150 grams of melted butter
  • 1 sachet of baking powder
  • 1 cup sugar
  • 2 tablespoons cocoa
  • 100 grams of chopped walnut kernels
  • 4 tablespoons apricot jam
  • powdered sugar for garnish

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Check with walnut and apricot jam:

Mix eggs with sugar for 2 minutes then add butter and milk, mix well. Mix the flour with the baking powder and add it to the composition, mixing until incorporated, add the walnuts. Then divide the dough into 2 and mix one part with cocoa. Take the cake pan and grease it with a little butter then cover it with flour. Pour 1/2 of the composition without cocoa, sprinkle 1/2 of the jam, then put the cocoa composition the rest of the jam and finally 1/2 of the composition without cocoa. Bake at 180 degrees for 40 minutes, then check it, if necessary, leave it for 5 -10 minutes. After it's done, let it cool, then powder it with sugar and serve it with a coffee or a cup of milk

Jam cake top:

Mix eggs with a pinch of salt until they turn white and double in volume. Add powdered sugar, vanilla essence, oil and milk, then flour mixed with baking powder. We will have a composition like a thicker cream, just like the cake.

Pour half of the composition into the tray (20/30 cm) lined with baking paper and put in the oven heated to 180 degrees (150 degrees electric oven, with ventilation) for 10-15 minutes, until the top takes on consistency.

Meanwhile, mix the slightly heated jam with ground walnuts.

  • put as much ground walnuts in the jam as you can to get a paste
  • if you consider it necessary you can add 1-2 tablespoons of sugar
  • 1 drop of almond essence will give it a special taste

Remove the tray, evenly distribute the jam cream with walnuts and cover with the other half of the dough.

Bake again for about 30 minutes, until cake poured with jam and walnuts lightly brown on top.

Walnut cake, apricot jam and whipped cream

I manage to slip through the work at home, the Superblog competition and Alexandru to relax in the kitchen preparing sweets. So I buried a simple cake with walnuts, apricot jam and whipped cream because I had some whipped cream left from the last peach cheesecake ready (recipe here).

It is not a very complicated cake, the intense taste of walnut combines perfectly with the sweet and sour of apricot jam. I also added a little cream with 40% fat so that the cream does not become dry. I leave below the recipe for walnut cake, apricot jam and whipped cream.

What do you need?

4 eggs
100g flour
100g ground walnuts
100g old
50ml grape seed oil
5g baking powder
vanilla essence

400ml whipped cream
100g sour cream with 40% fat
5 tablespoons honey or to taste
50g ground walnuts or almonds (optional)
vanilla essence
a little lemon peel
10g gelatin sheets

Peach compote juice

How is it prepared?

1. In a large bowl, mix the eggs with the sugar until they double in volume, then incorporate the oil. Gradually add flour mixed with baking powder and finally add walnuts.

2 Wallpaper a baking tray (I used a ceramic jar with a size of 18 × 30) and transfer the composition, leaving it in the oven (on medium heat) for 25-30 minutes or until it passes the toothpick test.

3. While the countertop is baking, we can prepare the cream. Mix the cream well until it becomes whipped cream. Keep 1/4 of the whipped cream for decoration, and in the rest we add sour cream, honey, ground walnuts, vanilla essence and lemon peel and mix until we get a homogeneous mixture.

4. I also prepared a little gelatin because it seemed to me that the cream was a little liquid and I wanted to make sure that it wasn't in the valley on the counter. I also incorporated gelatin in the cream, according to the instructions on the package, and then I left it in the fridge.

5. After the countertop has cooled completely, divide it into two parts, which we will syrup with the juice from a peach compote.

6. Assemble the cake: top, apricot jam, cream, top and then the simple whipped cream kept before preparing the cream. Store in the refrigerator for a few hours until cut.

Cake with walnuts and apricot jam - Recipes

-12 kg of apricots as ripe as possible
-5 kg ​​of sugar

Washed apricots, remove the seeds. In a larger bowl, in which we will boil the jam, we will put a row of apricots, a row of sugar and so on until we finish the apricots and sugar.
Mix with a spatula and leave from evening until morning, to leave the juice.
The next day we put the pot to boil over medium heat (no need to add water, apricots will leave enough juice).

Let it boil, always watching it (it sticks easily, if we don't stir constantly) and when the foam rises, we will collect it with a spatula. After we have collected the foam, we will increase the fire, a little above the medium and we will take care to mix always. As I said before, we will make the jam and jam over high heat, so that the fruit retains its color. After 35-40 minutes of boiling, we will do the test with a drop in the glass of cold water. of jam, when it reaches the water it does not spread, the jam is ready. But you can very well appreciate in your eyes (so do I) about how thick you want your jam to be and you will stop the fire when you are satisfied with its consistency.

After we put out the fire, in the washed and sterilized jars we will put the jam so hot and we staple them.

Cake with jam (apricot) and meringue

Another recipe from my dear and valuable old recipe book & # 8230I have it from a neighbor, from the Danube town of my childhood and adolescence, or more simply, I have it from Aunt Nuța. I tried to take a photo of that page, with the recipe I wrote 27 years ago, from my stained notebook and quite wrinkled from so much browsing. I wanted to call it "Nuța cake", but I thought that didn't mean anything and that's why I named it after it. This cake is very simple to make, unpretentious and very good. The aromas of vanilla, lemon, apricot explode in the mouth with the first bite, when we crush the lightly fried walnut in a generous layer of meringue and tender and fragrant dough. A delicious cake in its modesty. Suitable at any time, without style and special style & # 8230only a simple and delicate cake with jam and meringue:


  • 1 packet butter / margarine (250 gr)
  • 500 g powdered sugar
  • 5 eggs
  • 300 gr flour
  • 2 sachets of vanilla sugar
  • grated lemon peel (optional)
  • 1/2 jar jam (preferably apricot jam)
  • decoration: ground walnut, grated chocolate (preferably)

Method of preparation

& # 8211 Preheat the oven to 180 ° C.

& # 8211 Separate the yolks from the egg whites for four eggs.

& # 8211 In a bowl, rub the butter / margarine well with 250 gr of sugar and a sachet of vanilla sugar.

& # 8211 After the sugar has dissolved ("No longer feels"), add the 4 yolks one at a time, chewing slowly and continuously, and at the end put the last whole egg.

& # 8211 After the last egg has been very well incorporated, add the flour in the rain, stirring constantly until a more consistent and homogeneous dough results (a little thicker than a cake).

& # 8211 Pour the composition and level it evenly in a stove tray lined with oil / butter / margarine and flour, put in the hot oven and bake for about 20-25 minutes (depending on the oven).

& # 8211 Meanwhile, beat the four egg whites well with 250 gr of powdered sugar and an envelope of vanilla sugar, until the bezeau becomes dense.

& # 8211 When the composition is almost cooked, remove the tray from the oven, grease with a thin layer of jam, spread the meringue, sprinkle with ground walnuts (not very fine) and put back in the oven for about 10 minutes, until the meringue hardens a little.

& # 8211 Optionally, after the cake is removed from the oven, you can grate the chocolate on top.

& # 8211 Cut the cake while it is still a little warm.

Apricot jam cake and walnut meringue

There are some recipes that follow you. You tasted them once, a long time ago, and since then you keep thinking about them. So do I with this cake. I ate it at a wedding in Brasov. It was before & # 821789 and the various sweets, which were much better, had been prepared by an old lady, famous & # 8211 it seems & # 8211 all over the city. I sat down next to the tray with this cake and didn't get up. At that time I was weak and dead and we ate like a small African village. What times!

A few weeks ago, I found this recipe and tried it. Since then, once a week, I eat from it and I imagine that I am still weak, with a steel metabolism. Great thing and this self-suggestion.


140g butter without salt, at room temperature

grated peel of half a lemon

1 cup walnut kernels, ground

Preheat the oven to 190 degrees Celsius.

In a bowl, mix the butter, egg yolks, grated lemon peel and 100g sugar.

In a saucepan, combine the baking soda with a little lemon juice. Add it to the mixture above. Continue to mix, add sifted flour and mix one more turn. You will get a fairly firm dough, which will gradually gather in a sphere.

Separately, prepare the bezau. Beat the egg whites with the mixer until they retain their shape. Gradually add the remaining 200g of sugar and continue beating until the foam is hard. Add the ground walnuts and mix.

Prepare a tray lined with baking paper. Spread the dough on the bottom of the tray, with wet fingers, until you get a uniform layer. Top with a uniform layer of apricot jam. Cover with the beaten egg whites with sugar and walnuts. Bake for 25 minutes, until the meringue is slightly browned on the surface.

Remove from the oven, let cool in the pan for about 10 minutes. Cut into suitable pieces. Eat freely, as if you were weak, young and without any worries!

Broccoli appetizer check

Because work starts tomorrow and the holidays end, I did today & # 8222cleaning & # 8221 in the fridge and because I found everything, I decided to make another appetizer check with broccoli, especially because my boyfriend likes it a lot this kind of preparation.

150 gr grated smoked cheese

grated galangal root

I prepared all the ingredients, before mixing them I cut the zucchini into cubes, I cut the sausage into small cubes, I finely chopped the mushrooms, I cut the fish into small strips.

I put all these ingredients in a bowl and seasoned them, grated the cheese on a small grater and mixed it with the ingredients.

In a bowl I beat the 7 eggs well, then I added the yogurt over them and I continued to mix, I then added the flour, and when the flour was completely incorporated, I put this dough over the chopped ingredients and mixed lightly.

I prepared 2 cake trays lined with baking paper, I put the above composition in the 2 trays and before putting them in the oven, I put the broccoli bouquets in place.

The quantity prepared by me above is for 2 cake trays, if you want to make a smaller quantity, halve all the quantities.

* Galangal is a ginger-like root, which gives an Asian flavor to food, can be used grated or sliced ​​or put in a piece of food and then removed when the food is cooked.

Icing: mix the whipping cream until it starts to take on consistency, add the powdered sugar with. Rub the margarine or butter (at room temperature) with a cup of sugar and the yolks until they become frothy, then add the milk, a little, the essence. Rating: 4.5 & # 8211 34 votes & # 8211 48 min. The best apricot jam cake! This cake clearly reminds me of childhood.

TV cake with vanilla cream and peach jam.

Donuts with apricot and walnut jam

Sift the flour into a bowl and make a hole in the middle, rub the yeast with 1 teaspoon of sugar and warm milk, and pour in the flour. Sprinkle with 1-2 tablespoons of flour, cover and let rise for 15 minutes

Melt the butter. The yolks and 2 eggs are mixed with the rest of the sugar, the vanilla sugar, a pinch of salt, cinnamon, lemon peel and rum, then add to the flour together with the warm butter. Knead until you get a dough with blisters. If you think the dough is too soft, you can add 1-2 tablespoons of flour. Then sprinkle with a little flour, cover with a napkin and let rise for about 30 minutes.

Until the dough rises, the remaining 1 egg is separated, the yolk is mixed with the jam

The raised dough is spread 1 cm thick on a plate sprinkled with flour and cut into slices with a diameter of 6 cm. In the middle of 20 rounds put a teaspoon of jam, in which a walnut kernel is inserted, then the edges are greased with egg white. Place another unfilled washer over them, then with a smaller shape, press a little, the edges stick well so that during frying the filling does not leak.

The donuts are placed on a napkin, sprinkled with a little flour, covered with a napkin and left to rise for about 40 minutes.

Heat the oil in a large saucepan, put 5-6 donuts in oil with the bulging side down. Cover, then after 3 minutes take the lid, turn the donuts, this time do not cover and fry for 3 minutes on the other side

Fry all the donuts and take them out on a paper napkin. Sprinkle with powdered sugar before serving.

Method of preparation

I have to tell you that I love Mary Berry's recipes and recently I saw in one of her shows a loaf cake recipe with apples and cinnamon. It's impossible to go wrong trying to reproduce her recipes, so here's my version of apple loaf cake and apricot jam topping. :)

It's a delicious cake, a perfect combination of sweet and sour, soft and fluffy and it cooks extremely fast, but let's see how it's made, I say. :)

First of all, turn on the oven at 180 ° C to have time to heat up. In a bowl, rub the butter with the flour until it has the consistency of a crumbly dough, add the baking powder, sugar and cinnamon. Separately beat the eggs and add the diced apples. We put the egg mixture with apples over the flour composition and with the help of a spatula and we mix until all the ingredients are incorporated.

Place in a tray lined with paper and put apple slices on top and then press sugar (I used brown sugar), bake for 40-45 minutes until the cake turns yellow - gold and is firm to the touch.

Let it cool for 10 minutes and then with a teaspoon cover the cake with apricot jam. And the end result. tadaaaa. a miracle of very delicious cake and goes perfectly with a tea with loved ones.