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Gâteau tout moelleux au chocolat

Chocolate Cake Recipe Moist

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the best strawberry and cream cake with fresh strawberries on top is ready to be eaten
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I'm sharing how to make a perfectly moist and fluffy strawberry cream cake with simple steps! The cotton-soft chiffon cake tastes heavenly with whipped cream and strawberries.
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Charlotte cake with strawberries (No baking) Credit@ Kookmutsjes
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Cake: • 230g Sugar • Zest 1.5 Lemons + 1/2 Lime • 170g Whole Eggs • 115g Double/Heavy Cream • 185g Cake Flour (or plain/AP flour) • 3g Baking Powder • 1/2 Tsp Salt • 60g Neutral Oil (Veg or Groundnut) • 1 Tsp Lemon Extract Syrup: • 50g Lemon Juice • 50g Water • 100g Sugar Icing: • 100g Icing/Powdered Sugar • Lemon Juice 1. Massage the zest into the sugar then add the eggs and whisk for 3m. 2. Pour in the cream and whisk. 3. Sift in the dry ingredients and gently whisk it in. 4. Whisk in the oil and lemon extract. 5. Pour it into a greased + floured 2Lb loaf tin. Pipe a thin line of butter down the centre and bake at 160/320F Non Fan for 65m or until a skewer comes out clean. 7. While it bakes boil the syrup ingredient together and set aside. 8. Once baked, remove
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Gâteau tout moelleux au chocolat
Gâteau tout moelleux au chocolat
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Castella Cake Recipe Ingredients: 6 large eggs 1 cup granulated sugar 1 cup all-purpose flour 1/4 cup honey 1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt Directions: Preheat your oven to 325°F (160°C). Grease and line a rectangular cake pan. In a heatproof bowl, warm honey and milk together, stirring until well combined. Set aside to cool. Using a double boiler, gently heat the eggs and sugar, whisking continuously until the sugar dissolves, and the mixture is warm to the touch. Transfer the egg mixture to a stand mixer and beat on high speed until the mixture becomes thick, pale, and triples in volume. Sift the all-purpose flour over the egg mixture in three parts, gently folding after each addition to maintain the fluffiness. Add the
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