Photo: Richard Boutin (c) 2014 Jan Thorbecke Verlag, Ostfildern
- From the microwave
- Mug Cake Green tea with raspberries
- Mug Cake Chocolate with liquid core
- Mug Cake Blueberry Ricotta
From the microwave
Do you have a moment? Then conjure up a cup of finest cake enjoyment. You need nothing but a microwave and 5 minutes time. Cake in a cup.
For the little break and the sweet moment: cup cakes love it uncomplicated. The small cakes are baked in a jiffy and eaten in no time.
You do not have to weigh or add ingredients. A spoon and a cup are enough to conjure up the delicious cup cakes . A little tip: Stir the ingredients with a fork. This makes the cakes even fluffier.
And because the cup cakes are baked faster than they are plastered, you can sample Lene Knudsen's many seductive recipes ( Mug Cakes, Trendy Cupcake in 5 Minutes, Jan Thorbecke Publishing, Reissue in December ). But beware: If you want to give your colleagues a treat and the home bakery unceremoniously relocated to the office, who can move his desk immediately with. Nobody could resist the delicious little chick. As well as these sweet main courses - sweets for the soul.
Spoon the small culinary delights directly from the cup and look forward to the sweet cake happiness. In front of the computer in the office or under the blanket at home - take five minutes and treat yourself to a small moment of great cake fun!
Mug Cake Green tea with raspberries
Ingredients (1 cup)
1 piece of butter (1 cm thick), 1 egg, 4 tbsp sugar, 1/2 teaspoon vanilla sugar, 1 tbsp whipped cream, 5 tbsp flour, 1/2 tsp baking powder, 2 tbsp ground almonds, 1/4 tsp fine greenery powder (Matcha), 6 raspberries, 1/2 tsp powdered sugar
preparation
1. Melt the butter in a bowl for 20 seconds in the microwave (800 watts).
2. In a beaker: Beat the egg and gradually stir in the sugar and vanilla sugar, the liquid cream, the flour, the baking powder, the ground almonds, the green tea powder and the melted butter.
3. Carefully fold in the raspberries.
4. Bake 1 minute 50 seconds in the microwave (800 watts). Sprinkle with powdered sugar.
Mug Cake Chocolate with liquid core
Ingredients (1 cup)
1 piece of butter (1 cm thick), 1 egg, 4 tbsp sugar, 1 tsp vanilla sugar, 2 tsp whipped cream, 6 tbsp flour, 1/2 tsp baking powder, 2 1/2 tbsp cocoa powder, 2 or 3 pieces of chocolate
preparation
1. In an extra bowl, melt the butter in the microwave (800 watts) for 20 seconds.
2. In a beaker: Beat the egg and stir in the sugar, vanilla sugar, liquid cream, flour with cocoa powder and baking powder and the melted butter.
3. Lower the pieces of chocolate in the center of the dough.
4. Bake in the microwave (800 watts) for 1 minute 20 seconds.
Mug Cake Blueberry Ricotta
Ingredients (1 cup)
1 piece of butter (1 cm thick), 1 egg, 2 tbsp sugar, 1 tsp vanilla sugar, 1 1/2 tbsp ricotta, 2 or 3 pinch grated lemon rind, 5 tbsp flour, 1/2 tsp baking powder, 2 tbsp fresh (or 1 tsp EL frozen) blueberries
preparation
1. Melt the butter in a bowl for 20 seconds in the microwave (800 watts).
2. In a beaker: beat the egg until frothy and gradually add the sugar with vanilla sugar, ricotta, grated lemon zest, flour with baking powder and the melted butter. Add the blueberries.
3. Bake 1 minute 40 seconds in the microwave (800 watts).
