 |
Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
 |
|
|
Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
|
| Main Page >> Desserts With Syrup Recipes >> Sponge Dessert | |||||||||||
|
ALL RECIPES Soup Recipes Salad Recipes Breakfast Recipes & Egg Recipes Lamb Recipes & Beef Recipes Kebab Recipes Offal Recipes Meatballs Recipes Vegetable Dishes Recipes Fish Recipes Chicken Recipes Olive Oil Dishes Recipes Legum Recipes Pilaf Recipes Macaroni Recipes Jam Recipes Compote Recipes Pickle Recipes Pasteries Recipes Borek Recipes Cake Recipes Cookie Recipes Cream Cake Recipes Bun Recipes Dessert Recipes Milky Dessert Recipes Desserts With Syrup Recipes Halva Recipes Canapé Recipes Goodies Recipes Sherbets and Drinks Recipes Ice Cream Recipes Anchovy Recipes Apple Recipes Apricot Recipes Banana Recipes Bean Recipes Brain Recipes Cabbage Recipes Carrot Recipes Celery Recipes Cheese Recipes Cherry Recipes Cocoa Recipes Corn Recipes Cucumber Recipes Eggplant Recipes Fig Recipes Grapefruit Recipes Lamb Recipes Leek Recipes Lemon Recipes Lentil Recipes Liver Recipes Mushroom Recipes Okra Recipes Onion Recipes Orange Recipes Peach Recipes Pear Recipes Pepper Recipes Potato Recipes Rice Recipes Spinach Recipes Strawberry Recipes Tomato Recipes Yogurt Recipes Zucchini Recipes |
Sunger Tatlisi
|
|
|
||||||||
|
# Add yeast and sugar cube into the warn milk, stir.
# Add eggs, rice flour, semolina and salt into the milky mixture and blend to get it smooth. # When it gets smooth add oil and stir. # Cover the mixture and let it stand for an hour. # Grease a small tin very well and pour the dough in it. # Let it stand for a while, in the meanwhile prepare the syrup; boil water with sugar, when it gets a low consistency add lemon juice, remove from the stove. # Cook the rested dough in the preheated to 175 C (F 347) oven for 45 minutes. # After taking the hot cake from the oven pour cold syrup while the cake is still hot. Note: The biggest difference between this recipe and Revani is using yeast and rice flour while cooking. |
|||||||||||
Similar Recipes:
|
|||||||||||
