Chef's tip of the week

Avoid over stirring batter when baking muffins, batter should be lumpy, you should only moisten the ingredients. You’ll find your muffins will have large holes and a tough texture with overbeating

(Nestlé Desserts Arabia on FB)

Chef's tip of the week

To prevent nuts and fruit pieces from sinking to the bottom when making a cake or muffins, dust with flour before adding to batter

(Nestlé Desserts Arabia)

Sour cream cake / Sauerrahmtorte

Ingredients (cake pan Ø 25 cm):

3 eggs,

each 1 mug (1/4 liter) crystal sugar, coarse flour, grated walnuts, cocoa

1/2 mug oil
1 package vanilla sugar
1/2 package of baking powder
at the end 1 mug (1/4 liter) sour cream

Preheat the oven to 160 °C and bake the cake for about 75 min. You can spread a chocolate icing on the cake and/or fill it with a jam or a light cream.

Zutaten (Backform Ø 25 cm):

3 Eier,

Jeweils1 Becher (1/4 Liter) Kristallzucker, griffiges Mehl, geriebene Walnüsse, Kakao

1/2 Becher Öl
1 Packung Vanillezucker
1/2 Packung Backpulver
Zum Schluss 1 Becher (1/4 Liter) Sauerrahm

Ofen vorheizen auf 160 °C und den Kuchen ca. 75 min backen.

Der fertige, abgekühlte Kuchen kann mit Schokolade überzogen werden und/oder mit Marmelade oder einen leichten Creme gefüllt werden.

(© Anselma for "Anselma's food blog" at anselmasfoodblog.blogspot.com/.co.at etc., this recipe may be used and/or spread for private purpose and free of charge only.)

(© Anselma für "Anselma's food blog" auf anselmasfoodblog.blogspot.com/.co.at etc., dieses Rezept darf nur für den privaten Gebrauch und gebührenfrei verwendet und/oder weitergeleitet werden.)