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I mixed the raspberries with 2 tablespoons of sugar and boiled it. I kept a few to put on the counter. I then added a tablespoon of starch and let it thicken. I let it cool until I prepared the top and cream cheese.
Mix the cheese with 3 tablespoons of sugar (add more if necessary), whipped cream, flavors and mix until you get a fine paste.
I mixed whole eggs with sugar for about 15 minutes, until they lightened in color and doubled in volume.
I then incorporated the oil, dripping it thinly on the edge of the bowl and continuing to mix.
I mixed the flour with the baking powder and salt and added it to the egg mixture, stirring gently with a whisk.
I put the composition in a tray (30x40 cm) lined with baking paper.
On top I put a layer of semolina and a few raspberries.
Then from place to place I put cheese and a little jelly.
I put the tray in the preheated oven.
I kept some of the cheese to put on top of the cake.
Initially I wanted to add the rest of the cheese and jelly at the end, but I changed my mind and put it 15 minutes after I put it in the oven.
This decision kind of ruined my appearance, the jelly softened and went to the bottom of the tray.
You don't do like me, let the cake bake nicely for about 30-35 minutes, then add the cheese and jelly.
That way he can't break down anymore.
You can add cheese and jelly even after the cake is fully baked. It's just as good, it will be like a topping.
That's about the messy cake today.
Ingredients Cheesecake with berries
500 g of cottage cheese
170 g butter
6 tablespoons semolina
170 g ground sugar
1 sachet Dr.Oetker vanilla pudding
1 sachet of baking powder
250 g cherries (without seeds)
250 g blueberries
100g sea buckthorn
5 tablespoons caster sugar
3-4 tablespoons starch
50g white chocolate
Preparation Cheesecake with berries
Take out the cherries and drain them. Wash the apricots and cut them into cubes.
Crush the cheese with a fork. (It doesn't need to be passed very finely.) Add the lemon essence to the cheese.
Separate the yolks from the egg whites. Mix the butter very well with 120g of ground sugar, then add one egg yolk, mixing well after each one. Then add the semolina, pudding powder mixed with baking powder and mix.
Mix the egg whites very well with a pinch of salt and add 50 g of ground sugar.
Put the cheese over the butter cream, stirring with a spatula, and then lightly incorporate the egg white foam.
Pour half of the composition into a 35 & # 21525 cm tray lined with baking paper. Sprinkle fruit, then pour the rest of the composition and press fruit.
Put the tray in the preheated oven at 180 degrees for 30 minutes.
Allow to cool and in the meantime prepare the cream.
Mix the remaining fruit with the 5 tablespoons of sugar and bring to a boil. I used blackberries and frozen raspberries and they left juice. I also used the juice left by the cherries. Bring the mixture to a boil for a few minutes, then add the starch and simmer until the mixture has thickened.
Allow to cool and pour the fruit mixture over the counter.
If you want, you can decorate the cake with melted white chocolate on a steam bath.
Leave in the fridge for an hour, then serve.
How to prepare Easter with chocolate
I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.
Immediately below it you will find the recipe in video format, where you can see exactly how I prepared this wonderful Easter with chocolate top.
And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!
How do you prepare a cake with a fine, creamy texture?
There is no single answer to this question, because there are as many excellent recipes for many cake enthusiasts. Each of us keeps secret a recipe that we took from our mothers or grandmothers. In any case, it is worth staying open to new options. We are excited to be able to offer you suggestions on things worth trying.
A delicious summer dessert: yogurt and raspberry cake
We are in the raspberry season, and desserts prepared with this sweet-sour ingredient would only be suitable for the whole family. Today we present you the recipe for a delicious yogurt-based tart, which will heat up your cravings even more!
300 g Greek yogurt
500g of raspberries
250 g flour
6 tablespoons sugar
125 g butter
1 tablespoon baking powder
150 g of almond flakes
For the cream:
250 g cream cheese
3 tablespoons sugar
Method of preparation:
1. Before you start the cake, leave all the ingredients at room temperature so that they all have the same temperature.
2. Mix the diced butter with the sugar, then add the eggs one at a time. In another bowl, mix the flour with the baking powder and then sift over the cream obtained. Add the sauerkraut and mix.
3. Grease the baking dish with butter and season with almond flakes.
4. Pour the dough into the baking tray. In another bowl, mix the cream cheese well with the 2 eggs and the 3 tablespoons of sugar and add it over the composition in the tray and add the raspberries on top. Put in the oven for 50 minutes.
Cheesecake and Shaved Dough (Rudy)
I don't know who Rudy is, but the cake that bears his name looks perfect!
:) He should have given his full name, otherwise we don't know anything about him. In fact, we still know something: from the way the cake was prepared, we can deduce that he was a chef who did not like to put his hands in cold ingredients :))
The dough was very interesting, it piqued my curiosity. I didn't know about him. it can be seen that they are part of the youth category :)))).
I noticed, Lucia! : D In fact, my intention was to do a kind of pseudo audience study, to know who reads my recipes, and Rudy's cake was a kind of well-masked bait :)))
I think you wanted to see who is conscientious and read the optional reading, not just the recipe :))) I just told you that I am a corporate client of the site: D
Oh yes! Tomorrow I'll make the cake, I hope I can sleep tonight (I'm really pfta.) :) I'll tell you if it was to my taste, although everything I cooked from you, it was EXTRA GOOD! I try to stay as far away from your recipes as I can, not to somehow exceed kg: P Ela T
She, in vain you try to side with my recipes, in the end I still manage to remind you of them with the help of Facebook :)
Delicious and easy to make! The children, after helping with the recipe, kept circling it until it cooled down, only they had patience. Children's Verdict - Excellence! I'm a fan of your recipes - and the Dobrogea pie turned out to be a delight :-)
I'm still looking for the pie recipe that I bought for 5 lei at Simigerie next to a whipped milk from the 80's, but none of them seem to be the same. Lori
Lori, I will probably publish the recipe for the cheese pie when I become a professional chef, like those who prepared it at the simigerie :) I still have a lot to learn and test in the kitchen. You can call me Robert, as well as the children - maybe they will end up cooking inspired by my recipes and I don't want it to be formalized :)
I was upset when you specified the ingredients of LG 2 cocoa being 40 G, when I weighed the 2 LG did not give me 40g at all so I completed. I really liked. Next time, when I repeat the recipe, I will add some raisins to the cheese composition. Thanks for the pampering. A generous piece / day with chillout room music. LIFE :) She T
:)) Chillout room music to get over the fact that the two tablespoons of cocoa did not give 40 g? : P I usually avoid giving the quantities in spoons, the dimensions of the spoons vary quite a lot (well, as well as the quality of the ingredients, at least in cocoa it is felt immediately). Good idea with raisins!
Flour and light cake! I used for the filling 250 gr cream cheese and about 500 gr ricotta (drained for about an hour, while the dough was in the freezer). Although I'm a fan of measuring recipes (and I even weighed the ten grams of baking powder :)), I slammed two tablespoons of cocoa, full to the brim. I thought it had nothing to spoil, and so it was. The only thing I would do differently would be to extinguish the baking powder in a teaspoon of vinegar or lemon juice, something - I thought it tasted like cake. It's true that after I kept the cake in the fridge, it tasted different, but it still feels like it. I'll try with the baking powder off next time and I'll see what happens.
And I think it might be interesting if you added something to the cheese filling - some orange peel, maybe even candied, in tandem with two or three tablespoons of Grand Marnier, or some cherries, maybe maraschino, and two or three tablespoons of Disaronno . Numa & # 39 zic. : D I saw now that someone else suggested some raisins above.
Anyway, very good cake, thanks for the recipe! And I have to say that I also took my neighbors / friends upstairs, a Chinese family, and as a result I have to translate the recipe, they liked it so much! :)
Haha, it seems that the Romanian expression "hello I gave you, I got in trouble" also applies to Chinese: D I guess you still translate it into a more accessible language :)
Let's not forget what's more important: the baking powder, as it is on the market, is already extinguished (the sachet practically contains dehydrated vinegar / lemon juice that activates when it comes in contact with the moisture of the cake composition). You could still try to reduce the amount of baking powder, you definitely don't need a FIX of 10 g (a sachet of baking powder weighs 10 g and I think many cake recipes round out the amount just to make things easier). Plus, there is always a safety margin, which is better to be too much, than to be too little and thus not to grow the cake nicely :)
Regarding cocoa, here comes first of all its quality - most of the existing cocoa varieties on the Romanian market are quite bad and therefore we must use as much as possible. But, even if we use a quality cocoa, 2-3 tablespoons do not hurt, so we do not have to worry.
I also liked the idea of raisins in cheese filling, I even saw variants of the recipe that "quotes" the use of raisins :) If I have in the kitchen and if I manage to overcome the convenience: D, I use grated lemon or orange peel to flavor additionally any cake, only it seems so commonplace that I no longer mention this in recipes (it seems as commonplace as salt in food). Candied orange peel, cherries and the rest can only improve the recipe.
I translated it into English - into Chinese to translate it themselves if they want, after that! :) But it's not a problem, I'm happy when food / cakes / whatever from my country are appreciated by people from other lands - plus it seems like a nice thing: they from China, I from Europe, we -I met here and I found another way to get acquainted with our respective cultures. They are already declared fans of meatball soup, smoked cabbage, merdenele and cozonac! :))))))))
I had no idea about the baking powder - probably another of the misconceptions taken automatically from grandmother to mother and daughter and taken as such, on the principle believe and do not research. :) Anyway, I'll make the cake again and come back with the results of the experiments. The recipe remains excellent and the result the same, probably the differences are given in the end by the specific characteristics of the ingredients in the place where each one is.
:) And at first I found this a little confusing with baking soda, baking powder and baking soda (especially since a lot of people just call it ammonia, which is another fish dish), so I put on & quotstudied & quot and I finally found out how things are.
I think it's nice to be able to exchange recipes with neighbors, you would practically have so much to test that you shouldn't step on my blog for a long time :) That if you don't make them forget about Asian food and eat only de- Ours :)))
The ingredients used matter quite a lot, this can be felt even in Romania. for example, I find it impossible to get the same result using the cheapest ingredients. This reminds me of the fact that my mother repeats to me a few times & you need to take & quot three flour! & Quot when she sent me shopping :)
Yes, it's great to exchange recipes with neighbors / friends - and when it happens to be from other lands than you are, everyone has something to gain! On the other hand, this & quotsa don't step on my blog for a long time & quot is a good joke! :)))) Well, I see a recipe posted by you on FB and I get straight here, because I have to do it too! Luckily I have friends to share all this with, otherwise it would be awful. :)))))))
And back to Rudy's cake, that's where it started: the first experiment is ready! My neighbor made the cake and, as I had written in the notes that (optional) you can extinguish the baking soda, she extinguished it with lemon juice. The difference is felt: both in taste and texture. But again, I can't say with my heart that one of the options I like more than the other. I like that I no longer feel the taste of baking powder in the dough, but I also like the fact that in the original version the dough is denser (it's even better cake after a night in the fridge!). In the version with the baking powder extinguished, you no longer have that specific taste, but you have a fluffier dough idea. I think in the end it's a matter of compromise - which is easier for you to accept. :) Oh, and an extra for fries: when my neighbor was making the cake, we kept tangling a bowl with two handfuls of blackberries in it, which is why by mutual agreement we got rid of them in the filling! We weren't sorry at all! :)
Next time white dough, stuffing with beak. The man is still playing, no. :)
Cream cheese and grape cake
1. Melt the yeast in a little warm milk, over which add a tablespoon of flour and a tablespoon of sugar. Leave to rise for a few minutes. Put in a larger bowl the flour, sugar, salt, candied fruit, oil and the rest of the milk and mix with the mayo until you get a thick crust that is leavened, hot.
2. Prepare the cream cheese separately, beat the egg whites with the sugar, add the egg yolks rubbed with a little salt and lemon peel. Mix this cream with the cottage cheese and diced orange slices and leave to cool.
3. Preheat the oven to 170 ° C, line the tray with baking paper or butter and flour and spread the dough evenly. Put the cream cheese over the dough and over the cheese, the icing that is prepared on the spot. Beat the egg whites with the sugar, add the yolks, oil, a tablespoon of flour and vanilla sugar. Spread the icing evenly and sprinkle grapes all over the surface of the tray.
4. Bake for 60 minutes, remove from the oven, refrigerate and serve with coffee or tea.
Cheesecake with raspberries & a dessert without sugar and flour, ready in 10 minutes
The cake with cheese and raspberries is even made in 10 minutes. It is a simple and delicious dessert. Really worth a try. The quick recipe is explained step by step in the lines below. You can prepare it right now!
Ingredients needed for the cheese and raspberry cake:
- 1 pack of simple gluten-free biscuits
- 30 gr melted butter, 1 teaspoon coconut butter
- 250 gr mascarpone, 250 gr cream cheese
- 250 gr raspberries, 1/2 sachet gelatin
- Honey, to taste
How to prepare cake with cheese and raspberries?
Crush the biscuits into a fine powder. Add melted butter and coconut butter. Mix well.
Wallpaper the bottom of a baking tray with a diameter of less than 15 cm, with baking paper. Put in the pan, the crushed biscuits mixed with butter. Press lightly with a spoon.
Mix cream cheese with mascarpone cheese. We can sweeten the cream with a little honey (we can use another sweetener). Spread the mixture over the layer of biscuits in the pan. It would be good to use a quality mascarpone cheese, harder and thicker.
Mix the raspberries with the gelatin powder and heat it in the microwave. After removing it from the microwave, pour it over the cream cheese. Put the cake in the fridge for at least 3 hours.
It would be preferable to leave it in the fridge overnight. We decorate the cake to your liking. The next day we can cut it and serve it with our loved ones. Good appetite and increase cooking!
Preparing this cake does not take more than 10 minutes. It is a very simple cake with a delicious taste. Disappears from the plate immediately.
The creams cook quickly
Raspberry cream is not a cream in itself. Just pour the powdered sugar over the raspberries and mix gently. So as not to crush the raspberries. And let the mixture stand while the countertop is baking
Then the vanilla cream is a simple pudding and you cook it as such. You just add the starch at the end. To receive extra firmness. Leave the cream to cool a bit before adding it over the cake.
- 400 grams of pasta (preferably pasta)
- 400 g of sweet cow cheese
- 250 g of sugar
- the peel of a grated lemon
- 2 eggs
- 1 essence rom
- 1 sachet of vanilla sugar
- raspberry jam or fresh raspberries for garnish
Put the pasta to boil, while we prepare the composition for filling.
Mix the sweet br & acircnza with the flavors and beaten eggs. After obtaining a homogeneous composition, add it over the well-drained pasta and mix until it is evenly distributed.
Grease a hyena bowl with a little butter and add the composition obtained. Leave in the oven for 30 minutes on medium heat.