‼️GLUTENSİZ-ŞEKERSİZ-YAĞSIZ-UNSUZ ✋Dünyanın En Sağlıklı Lezzetli Mucize Kek📍Lezzetine Hayran Kaldım👌

DÜNYANIN
EN SAĞLIKLI EN LEZZETLİ MUCİZE KEKİ
⭐️ ⭐️⭐️⭐️⭐️
İnanılmaz bir doku inanılmaz bir Lezzet🏆

🇹🇷Tarifi Denemeden önce Mutlaka videoyu izleyiniz Püfnoktalar önemli*
Buyrun Malzemeler:
Kullandığım ölçü:250 ml su bardağı
4 yumurta
1 su bardağı tahin 220 gr
1 su bardağı dutkurusu 120 gr
Yarım su bardağı ceviz veya fındık 50 gr
2 orta boy havuç
1 tatlı kaşığı tarçın
1 paket Vanilya
1 paket Kabartmatozu
Susam
Afiyet olsun 🍃
_______
🇩🇪Schauen Sie sich unbedingt das Video an, bevor Sie das Rezept ausprobieren Tricks sind wichtig*
Hier sind die Zutaten:
Die Maße, die ich verwendet habe: 250 ml Wasserglas
4 Eier
1 Tasse Tahini 220 gr
1 Tasse Beeren-Trockenfrüchte 120 gr
Ein halbes Glas Walnüsse oder Haselnüsse 50 gr
2 mittelgroße Karotten
1 Teelöffel Zimt
1 Päckchen Vanille
1 Packung Backpulver
Sesam
Guten Appetit 🍃
_____
🇬🇧Always watch the video before trying the recipe Tricks are important*
Here are the Ingredients:
The measurement I used: 250 ml water glass
4 eggs
1 cup tahini 220 gr
1 cup of dried mulberries 120 gr
Half a glass of walnuts or hazelnuts 50 g
2 medium carrots
1 teaspoon cinnamon
1 packet of vanilla
1 packet of baking soda
Sesame
Bon appetit 🍃
_______

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🔷Hakkımda🔷
Ben Selvi,73 doğumluyum, Evliyim, 91/94/96 doğumlu 3 prensesin Annesiyim,Almanyada yaşıyorum .
13 yıl Satış görevlisi olarak çalıştım.
30 yıllık Mutfak Sevgimi ve Tecrubemi , Patisserie kurslarından aldığım  eğitimler eşliğinde Sizlere Sunuyorum…
7 yıl önce  instagram hesabımdan (@masmavi3_mutfakta) başlayan Mutfak maceramiza   19.10.2016 tarihinden itibaren Youtube ile birlikte devam etmekten Mutluyum.
Uzun ve Güzel bir Yolculuk olması Dileğimle..
Hoşgeldiniz💙
Welcome to Masmavi3Mutfakta, my dear friends. Today I have a recipe that’s a blast. Believe me, I’m so happy about it. No flour, sugar, oil, gluten, milk, or anything else . Just look at how beautiful it is! I’m starting right away. Enjoy! Let’s begin by thoroughly greasing the baking dish . I’m using a small one. A pyrex dish will also work. You can use whatever dish you have at home. After greasing, I sprinkle some untoasted sesame seeds. Just in case, it’s too sticky. Now let’s put the dish in the refrigerator. Here are the ingredients for our cake: Take four eggs and a bowl and beat them lightly with a mixer until they reach a light, frothy consistency. Just bring them to this consistency. Now, let’s add one cup of tahini. If you have one, use unroasted tahini. I used roasted tahini, but it was still delicious. Add one cup of tahini. Don’t be fooled by how it looks, my dear friends. Now, when the tahini and eggs combine, I’ll show you the consistency. It suddenly becomes a homogeneous consistency that holds together very well. See? It reaches a familiar creamy consistency. Beat with a mixer for a minute or two. This consistency will come automatically. You’ll be saying, “Oh, how did this happen? Everything is fine.” Now, we’ve whisked the tahini and eggs together. We’ve achieved this consistency. Look, it has a very runny consistency. Now, my dear friends, you know there’s no sugar or flour in our recipe. Let’s add one cup of ground dried mulberries, which have been processed in a food processor. You can find dried mulberries anywhere. They’re a very healthy sugar alternative. I also process them in a food processor and fill a jar like this. It sometimes sticks, but that’s okay. If you give it a little stir, it will loosen up again. We added the dried mulberries. One teaspoon of cinnamon. If you like, add a packet of vanilla. You can leave it out, but I did. Now, let’s mix it again with a mixer for a minute or two. Look, my dear friends, the consistency has thickened. In other words, it has reached this thick consistency. I’m showing you the whole process so your ingredients don’t get lumpy. We’ll be using two medium-sized carrots in our recipe. I also finely grate the peeled carrot and set it aside. Add the one packet of baking powder at this stage. Mix again for 1 minute, so the baking powder is completely absorbed into the cake batter. Our batter is quite thick now . Don’t worry. Now, when we add the two cups of grated carrots to the batter, they will release some of their juices. I want to point out that if your carrots have released a lot of water , I recommend squeezing them before adding them. Well, I didn’t release any at all. I just added them. After adding the carrots, the consistency softened slightly, and we achieved a very nice cake consistency. Finally, add half a cup of roughly chopped walnuts and fold them in with a spatula. We don’t use the mixer after this step. I just fold them in well with a spatula, and our cake is ready. I call this the healthiest cake in the world. I’ll tell you the story of the cake in a bit later in the video. Look, we have a pretty thick cake batter. As you know, we first greased the pan and refrigerated it. Let’s take it out of the fridge, pour the batter into the pan, and smooth it out thoroughly. Let me tell you right away. My dear friends, during a friend’s gathering, I mentioned that gluten-free, healthy recipes are very popular, but they don’t taste good. I didn’t want to give it up either. I tried, but it was inedible. Then my dear friend Esra said she doesn’t consume gluten either. Well, I think it was her mother-in-law. She made a cake for her. She said it was incredible. I couldn’t believe it, she said it had no gluten, no milk, and no fat. I trusted Esra and got the recipe and tried it. It’s truly a top-notch recipe. I’d like to thank Esra again for this. We poured the cake. We smoothed it all over. Sprinkle some untoasted sesame seeds on top, and the cake is ready to go in the oven. Bake in a preheated oven at 170°C (350°F) for 30-35 minutes. Keep an eye on the oven. Every oven is different. And I baked it for exactly 35 minutes. I took it out of the oven with a toothpick. Look, my dear friends, what a Taste can’t be this beautiful. Definitely test with a toothpick before removing it from the oven . Insert it right in the middle. If the toothpick comes out clean, your cake is done. I waited until it cooled down to its initial temperature. After it did, it turned out so beautifully because I greased the pan beforehand and refrigerated it. It didn’t stick at all. You’ve known this trick for 10 years, and I’ve been sharing it with you. Since you sometimes ask how I transfer the cake like this, I wanted to show it today . It was so easy, I quickly transferred the cake to a wire rack with some acrobatic movements . And after the initial temperature had passed, our cake was ready to serve. My dear friends, I don’t know how to describe this beauty . I can’t praise it enough. It has no oil, no sugar, and no flour. We made the healthiest cake with the best possible ingredients. Add lemon zest if you like, or orange zest. Add hazelnuts instead of walnuts. For example, roasted hazelnuts would be perfect in my opinion. I leave it to you to decide what you like . I slice it with great pleasure and move on to the texture test. So, when I think of gluten-free, sugar-free recipes, I always think of something tasteless. Well, this recipe is truly perfect. Look, my dear friends, it’s so fluffy, so moist, and has a wonderful texture and flavor. I look forward to your feedback when you try it. This recipe is for all of you—those on a diet, those with gluten allergies, and those who don’t consume sugar. I immediately scoop it up with a fork. I mean, I even made myself a coffee and ate a slice. It also gives me a great psychological sense of relief. Because the cake you’re eating is fat-free. Tahini has its own unique oil, of course, but its ingredients are very healthy for us. Tahini is a source of calcium. I ate it with such peace and joy, and I’m so happy to share this recipe with you. Thank you again to my friend Esra for this wonderful recipe. Bon appetit and healing to all my followers who will try it . I hope to see you in my new recipes. Goodbye.

KAYNAK