{"id":2955,"date":"2020-12-28T12:07:49","date_gmt":"2020-12-28T10:07:49","guid":{"rendered":"http:\/\/www.retete-dieta.ro\/?p=2955"},"modified":"2021-01-07T22:40:48","modified_gmt":"2021-01-07T20:40:48","slug":"chec-de-albusuri-paine-cu-albusuri-painea-episcopului","status":"publish","type":"post","link":"https:\/\/www.retete-dieta.ro\/en\/dulciuri-de-dieta\/chec-de-albusuri-paine-cu-albusuri-painea-episcopului\/","title":{"rendered":"Bishop’s bread made with egg whites"},"content":{"rendered":"

Bishop\u2019s Bread Made With Egg Whites is a classic European recipe, for a fine cake, that uses egg whites with nuts and dried fruits.<\/p>\n

The egg whites bread was never missing on my grandparents’ table, on the holiday time. Grandmother Elisabeta, or Veta, as her older relatives called her, made “cozonaci moldovenesti” (a cake similar with the Christmas italian Panettone) and filled them abundantly with chocolate and nuts.<\/p>\n

The leftover egg whites from the “cozonaci” were used for Bishop’s bread. My grandmother has extraordinary handmade skills from cooking to tailoring and clothing design.<\/p>\n

I\u00a0 fondly remember how I was stending beside her when she made the cakes. I really enjoyed watching her and tasting the raw mix of egg whites and sugar!<\/p>\n

Ingredients:<\/h2>\n

8 egg whites<\/p>\n

200 g powdered sugar<\/p>\n

200 g all purpose flour<\/p>\n

10 g baking powder<\/p>\n

salt<\/p>\n

vanilla esence<\/p>\n

nuts<\/p>\n

chopped hazelnuts<\/p>\n

grated lemon peel<\/p>\n

The original recipe also contains butter, fruits and chocolate, but I will try to bake a cake with a lower number of calories.<\/p>\n

Instructions:<\/h2>\n
    \n
  1. \u00a0Heat the walnuts in a pan to give them more flavor, then let them cool a bit.<\/li>\n
  2. Place the egg whites in a bowl and beat them with a mixer.<\/li>\n
  3. Add the sugar and continue to beat them, exactly the same way you would beat the egg whites for a meringue. They have to look stiff and glossy.<\/li>\n
  4. Add the rest of the ingredients and mix them together, including the walnuts and the chopped hazelnuts.<\/li>\n
  5. Put the composition in a cake pan, previously greased with butter and covered with some flour. Put the form in the hot oven. I held it for about 30 minutes at 140 degrees. After a while, I recommend to check the cake with a wooden stick. Insert the stick into the cake, If when you take out the stick it will be perfectly dry, it means that the cake is baked in depth.<\/li>\n<\/ol>\n

    \"ingrediene<\/p>\n

    \"bate<\/p>\n

    \"\"<\/p>\n

    \"unge<\/p>\n

    \"toarna<\/p>\n

    \"adauga<\/p>\n

    \"forma<\/p>\n

    \"paine<\/p>\n

    \"Bishop's
    Bishop’s bread made with egg whites<\/figcaption><\/figure>\n

    \"\"<\/p>\n

    \"forma<\/p>\n

    \"\"<\/p>\n

    \"\"<\/p>\n

    \"Bishop's
    Bishop’s bread made with egg whites<\/figcaption><\/figure>\n
    \"Guguluf
    Guguluf de albusuri<\/figcaption><\/figure>\n

    \"Chec<\/p>\n

     <\/p>\n

    Chec cu carob si cereale, pentru copii<\/a><\/p><\/blockquote>\n