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Chinese cake

Chinese cake

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  • 6 eggs
  • 300g margarine
  • 300g old
  • 300g flour
  • 300g ground walnuts
  • 1 cup of sugar
  • 1 tablespoon cocoa for icing

Servings: -

Preparation time: less than 60 minutes


For the top, beat the egg whites with a pinch of salt and sugar, add margarine at room temperature, walnuts and flour, the result is a thicker dough, put in the pan with baking paper and bake for 20 minutes, remove the pan and pour the icing made of yolks, rubbed with sugar and cocoa, then put back in the oven for 10-15 minutes.

Tips sites


a small tray is recommended

Cakes and other sweets.

I never understood why this cake is called "Chinese" or what characteristics make it be given an Asian name. But going over the questions I can say that this cake is wonderful, especially if you love nuts.

The Chinese is a filling cake with a deep nutty taste and fine icing.

& # 8211 1 teaspoon vanilla extract

& # 8211 Butter at room temperature rub with sugar until foamy. It mixes cocoa, flour, walnuts and baking powder.

& # 8211 The egg whites are whipped until the composition becomes hard and is easily incorporated into the first composition.

& # 8211 In a tray lined with paper (I used a 25 / 35cm one) pour the obtained composition and put it in the oven for about 20 minutes.

& # 8211 Beat the yolks with the sugar and vanilla until they increase in volume and the color is whitish.

& # 8211 When the top is almost baked (ie after 20 min) add the yolk icing and put it back in the oven for another 10 minutes. Then close the oven but leave the cake for another 10 minutes in the oven.

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