Pandispan in love

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The whites separate from the yolks.

Beat the yolks with half the amount of sugar until they become like a cream. Add vanilla and flour and mix.

Whisk the egg whites with a pinch of salt, then add the other half of the sugar. Mix until they become glossy, as for meringue. Pour over the yolk composition and mix gently.

Put the resulting dough in a tray (20/30 cm) lined with baking paper and put in the oven over medium heat until browned on top. The toothpick is tested.

The baked and cooled top is cut into a heart shape and powdered with plenty of sugar.

Good appetite and ... love each other a lot! :))

Kefir-based charlotte & # 8211 a much more delicious dessert than the classic sponge cake!

Today we present to you, dear lover of delicious dishes, a good recipe for apple cake. It is an extremely tasty delicacy, appetizing and to everyone's taste. From the most common ingredients you will get an extraordinarily appetizing and good-looking dessert. Even a novice in the culinary arts will do great. The tempting dessert to taste will conquer even the most capricious lover of sweets. Prepare, serve and amaze your dear family with very appetizing delicacies that are prepared very simply and quickly.


& # 8211 2 glasses of sifted flour

& # 8211 1 teaspoon baking soda

& # 8211 vegetable oil (to grease the shape)

Note: see Measurement of ingredients


1. Wash the apples well and remove the stalk with the seeds. Cut 2 apples into cubes and the other 2 into thin slices. Sprinkle the apples with a little lemon juice.

2. Prepare the dough: combine the eggs with the sugar in a bowl. Beat the ingredients, using the mixer, until you get a frothy mass with the dissolved sugar.

3. Then add the kefir and baking soda. Mix the ingredients using the whisk. Gradually add the sifted flour and mix the dough using the whisk. Mix the ingredients well with each added portion of flour.

4. Line the baking tray with paper and grease it with a little vegetable oil. Pour and spread 0.5 of the amount of dough in the pan, then spread the diced apples. Pour the remaining dough on top and soak the apple slices in the dough.

5. Place the tray in the preheated oven at 180 ° C for about 40 minutes. Baking time depends on each oven.

6. Remove the delicacy from the oven and, if desired, decorate it with powdered sugar.

7. Serve the appetizing cake with the greatest pleasure, with a cup of tea or coffee.

Pandispan with fruit

The classic pandispan, as we know it today, is derived from a basic dish invented in 1700, by a Genoese pastry chef, Giovan Battisata Cabona, who, together with the Marquis Pallavicini, in whose service he has been for many years, in Spain, at the court of King Ferdinand. On the occasion of a banquet, Cabona presented an incredibly light and fluffy dessert, named in honor of the chef's hometown, pate génoise.

Over time, a simpler but just as tasty recipe was born from the genoise pate recipe, Pan di Spagna (pandispan). The difference between the two is in the preparation and ingredients. Pate génoise is prepared hot, the eggs being mixed with sugar in a bain-marie, they become frothy due to the action of heat. Among the ingredients of pâté génoise is butter, which is excluded from the preparation of pandispan. The pandispan is prepared cold, the eggs are mixed with sugar until it triples in volume, then the flour, always sifted, is carefully incorporated into the egg composition, stirring from the bottom up, so that the composition is aerated. There is no baking powder in both recipes, let's not forget that.

Pandispan can be transformed, with the help of seasonal fruits, into a delicious one fruit cake. Below I propose a apricot pandispan, light, delicious, stick.

But what do we do when in a recipe we find a baked pandispan in a round shape of 20 cm in diameter, for example, and we want to bake it in a square or rectangular shape? How do we handle the ingredients if we want a pandispan for 6,10,12 people? Nothing easier. Here's how.

My pandispan recipe is very simple, I hope you already know it, if not, the rule is the following: for 1 medium egg, we use 30 g of sugar and 30 g of flour and of course the indispensable salt knife tip that has the role of accentuating its taste. This pinch of salt is magical in any cake, not just pandispan.

Ratio between round shape and square shape

  • If we use a square shape for a pandispan recipe that provides for baking in a round shape, we must subtract 2 cm from the diameter of the round shape. Example: we have a baked pandispan in a round shape 18 cm in diameter. We will use a 16 cm square shape for the same ingredients. For a round shape of 20 cm, we use a square shape of 18 cm. Simple, right?

Ratio between round shape and rectangular shape

  • If we want to replace the round shape with a rectangular one, we calculate the diameter of the round shape for the long side of the shape, and subtract 3-4 cm from the short side. In simpler words, if we have a round pandispan of 18 cm, it will be baked in a rectangular shape of 18 & # 21515 cm. So in the case of rectangular trays only the short side will be modified, by 3-4 cm, ideally it would be only by 3 cm to get the same height.

Relationship between round shape and heart shape

  • For heart-shaped cakes or cakes, so popular on Valentine's Day, we use the same ingredients as for round shapes of the same size.

In the table below I present the ratio between the shapes and the necessary ingredients for the classic or fruit pandispan.

Sponge Cake

I want to tell you the "story" of my pandispan. I tried dozens of recipes. I threw a lot of eggs in the trash until I found the perfect recipe for me. We always separated the egg whites from the yolks. I don't care about the temperature of the eggs. I use cold eggs from the fridge. I needed too much time to prepare a pandispan, which in the end did not grow as I expected. Now, I'll tell you how to make pandispan. It's the perfect recipe for me. I don't use baking powder, and pandispan doesn't make a hat. I am convinced that it will be your favorite too. Here are the little secrets I apply.

Ingredients: 5 eggs, 150 g flour, 150 g sugar.

Recipe: 5 яиц, 150 гр.сахара, 150 гр.муки.Всего 3 ингред.Взбиваем яица с сахаром, но. на высоком скорости миксером 10 мин.не переставая.Муку добавляем по чуть-чуть лопаткой, вымешиваем.

Внимание. Не отделяем желтки от белков.Смотрите ниже видео.Диаметр формы - 18 см.Форму застеливаем качественным пергаментом.Ставим тесто, 2,3 раза легко об стол и в духовку на 25-30 мин.180 гр.С выпекаем.Это прекрасная основа для любого тортика или рулета.

We will need a bowl in which we will put the eggs together with the sugar. I never add sugar gradually, I don't add salt. I beat the eggs cold, not at room temperature. In my experience, temperature eggs do not foam. You may be wondering, "How do we know what the climax is? When should we stop?" I mix them on high speed for about 10 minutes.

In 10 minutes I pick up the mixer and see how the dough drips. If the flowing dough does not suddenly sink into the dough in the bowl, it means that the eggs are ready to be mixed with the flour.

Press the sifted flour through a sieve in 3 (even 4 rounds) rounds and mix from top to bottom with a whisk.

We put the dough in a tray lined with paper (18 cm, maybe 20 cm, but it will not be so high). Shake the tray slightly. Put the tray in the preheated oven at 180C for 25-30 minutes. It depends a lot on the oven. We check the pandispan with a toothpick. Don't be afraid to open the oven door. After the pandispan is ready, leave the oven door slightly open. After the pandispan has cooled, we wrap it in cling film and put it in the fridge (this way it gets wetter) or we can use it after it has cooled completely.

How to prepare the classic sponge cake

  1. Mix eggs with sugar and a pinch of salt until they triple in volume and light in color. With a spoon or paddle of the mixer, let a little dough fall on the entire surface of the egg and sugar composition and if it leaves visible marks (or "write") then our composition is ready.
  2. Gradually add the sifted flour and mix very carefully from the bottom up, from the center to the outside. After the flour is perfectly incorporated into the egg composition, add another flour and so on until we finish all the flour.
  3. Place the dough in a form lined with butter and flour and level the surface very carefully.

I posed the dough before leveling it to see the consistency of the final composition. DO NOT pour the dough in the same place because we risk obtaining a pandispan with a vault or hump. After we have leveled it, we hit the shape of the table a few times to eliminate the excess air accumulated by the dough. A few bulbs will appear on the surface.

Put the pandispan in the preheated oven at 170 degrees for 20-25 minutes. When the pandispan is golden and detaches itself from the edge of the form then it is ready. Turn off the oven, open the door and let it cool inside. We do not necessarily have to let it cool completely, but only to cool down and get used to the temperature of the kitchen.

Carefully turn it over on a grill and let it cool completely, then cut it into sheets.

This is how the real sponge cake is prepared! I finally found the perfect recipe

Who doesn't like a slice of fluffy, soft and airy sponge cake? Sponge cake dough is used in the preparation of cakes, tarts, rolls and can be served as such, without any cream or filling.

Although it seems very simple to prepare, there are some tricks to get a successful sponge cake. Team Bucă reveals 8 secrets that will help you always prepare a fluffy and delicious sponge cake!


1. Observe the correct proportions of the ingredients: 6 eggs, 1 glass of sugar, 1 glass of flour, 1 tablespoon of baking soda or 0.5 teaspoon of baking powder.

2. The eggs for the preparation of the sponge cake must be very cold, keep them in the freezer for 10-15 minutes before beating them.

3. Beat the eggs in a deep bowl with the mixer at full speed. Pass the blades of the mixer on the surface of the bowl and only occasionally beat the eggs all the way down.

4. Add small portions of sugar only after the egg mass has increased 4-5 times.

5. Turn off the mixer and sprinkle with sifted flour, mix the table with a spoon, add baking soda or baking powder. Some chefs recommend quenching the baking soda with vinegar or lemon juice by adding it to the dough (without mixing it in the spoon beforehand).

6. Line the form with baking paper or sprinkle with flour and pour the dough. Bake the sponge cake in the preheated oven at 180 degrees (no more). If you notice that the edges of the countertop have browned and the middle is liquid, then reduce the temperature. Bake the sponge cake for about 45 minutes, the baking time depends on the diameter of the mold.

7. Do not open the oven door during baking: the sponge cake can be left on. Only open the door a little if necessary.



  1. Akimuro

    On this question, say it may take a long time.

  2. Zahur

    Bravo, a great idea and on time

  3. Addy

    I am very grateful to you.

  4. D'anton

    A great theme

  5. Salim

    Write interesting and informative, I would like to see more extensive information on this topic

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