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Beat eggs with sugar.
Melt the chocolate together with the oil in the microwave, let it cool a bit and add it over the eggs.
Add the milk and rum essence. Add the flour, the sachet of baking powder and mix.
Pour into a cake tin lined with baking paper.
Put in the oven. When it came off the edge it is ready. Do not leave it too long to dry, the countertop should look moist.
Mix the yogurt and add the natural raspberry syrup over it. You can see how thick and concentrated it is, it will give the cake an incredibly good taste!
Beat the cream with the powdered sugar until it hardens.
Dissolve the gelatin according to the instructions on the package, add it to the yogurt cream, then add the whipped cream and mix. I only used two sachets of gelatin and unfortunately the section is not very successful, the cream being a bit soft. I advise you to use three as I wrote in the list of ingredients.
Place the top on a plate and place the adjustable cake ring around it. The countertop being wet does not require syruping.
We thaw the raspberries and let them drain. Add some of the yogurt cream, then sprinkle the raspberries, again the cream, raspberries, and finally the cream.
Refrigerate until it hardens.
Put 200 g of raspberries in a bowl on the fire, add the raspberry syrup used for the cream, the raspberry syrup and the sugar and bring to the boil. Allow to cool then add dissolved gelatin.
Pour the jelly over the cake and let it cool.
We pass on the edges of the shape around a well-sharpened knife passed through hot water. We then detach the ring around the cake.
We prepare the white chocolate leaves.
Then prepare the chocolate plastic roses.
We form a bouquet of roses framed by leaves. Put a little melted white chocolate in a bag, lightly prick at one end and draw spirals on baking paper. Let cool then place them on the cake.
The cake is cool, not very sweet, but if you also have guests who prefer sweet cakes you can serve the cake with raspberry syrup topping, they will be delighted, for sure!
Cake with yogurt cream and peaches
Kawadri Camelia sent us a special cake recipe: Cake with yogurt cream and peaches. It is easy to make and very tasty! You will not regret if you "execute" it!
3 tablespoons water
8 tablespoons filled with sugar
2 sachets of vanilla sugar
a knife tip salt
13 tablespoons flour
1 teaspoon baking powder
2-3 teaspoons of cocoa
Ingredients for yogurt cream
200 ml liquid cream
300 gr yogurt
6 tablespoons powdered sugar
1 sachet of gelatin granules
1 compote (400 gr) peaches
1 can of pineapple
1 vanilla sugar
Ingredients for decorating the cake:
200 ml liquid cream
1 sachet of colorless jelly cake
Countertop preparation method
Preheat the oven.
1. Separate the egg whites from the yolks.
2. Beat the egg whites with the salt and water until they become foam, then add the sugar and vanilla sugar and mix until the sugar dissolves completely.
3. Add the yolks and finally the flour mixed with cocoa and baking powder.
4. Place the composition evenly in a tray lined with baking paper and greased with oil and bake for 10-15 minutes at 180 degrees.
How to prepare yogurt cream
1. Cut the pineapple and half of the peaches into small pieces, and stop the rest to decorate the cake. Put them in a strainer to drain.
2. Hydrate the gelatin in half a cup of compote for 10 minutes, then put it on the fire to heat, without boiling.
3. Mix the yogurt with the powdered sugar and vanilla sugar, then put the warm gelatin (be careful not to cool completely!) And incorporate well.
4. Add whipped cream, peaches and pineapple.
5. Put the cream in the cold for about 10-15 minutes (no more)
1. Thoroughly syrup the cake top with the compote juice.
2. After the top is well syruped, spread the yogurt cream evenly.
3. Leave for 10-15 minutes, then cut 5 cm strips from the length of the tray. You must have 5 strips.
4. Roll the first strip and put it in the center of the plate, then continue with the rest of the strips around.
5. Cool for
2 hours, then garnish with slices of peach, whipped cream and transparent jelly cake icing that you make according to the instructions on the envelope.
6. Refrigerate for a few hours before serving.
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Macarons with raspberry cream
Dessert cake with chocolate mousse and berries. That's how I came to this cake with mascarpone and red fruits, more precisely raspberries and strawberries. Put another half of the top on top, pour the rest of the raspberry cream and place the last piece of top on top. Cover the cake with white chocolate cream and place. Strawberry, a must-have dessert in France. A dessert made with strawberries, genoise and muslin cream often decorated with a. This raspberry cream cake contains the same light and cool raspberry cream that I used in the Paris-Brest recipe. A simple genoise top, a delicate and airy mousse with a great vanilla flavor, a fruity raspberry cream and a milk chocolate icing. Let the cake top cool, then take it out and put it in the fridge for 6 hours. Put the egg whites with the sugar in a bain marie, over low heat.
Fantasy cake with chocolate and raspberries & # 8211 Recipes Cranberry retetemerisor. Sweets & rsaquo Retetemerisor cakes. If the winter holidays are approaching, I will bring you dessert recipes, especially cakes. J)) Maybe it will inspire you to make something good for your meal.
In cream & ldquoinfigeti & rdquo whole raspberries. Add the rest of the cream, and put the other slice on top. It was my sister's birthday cake and despite the fact that it has a raspberry cream (and we don't really like desserts with fruit inserts).
Put 200 g of raspberries in a bowl on the fire, add the raspberry syrup used for the cream, the raspberry syrup and the sugar and bring to the boil.
Raspberry and yogurt cake
Put the gelatin to soften, in a cup with a few tablespoons of cold water. Melt the chocolate over low heat together with the cream for whipping cream and do not let it boil. When it cools down a bit, mix it with gelatin and mix well. Refrigerate for an hour to thicken. We take out the chocolate cream and mix it. Add the yogurt and mix well. We stop the raspberries for decoration (as much as we want) and incorporate the rest in the composition, mixing lightly with a palette.
We cover with a food foil a pan (shape) with a diameter of 21 cm and we start to put the biscuits, lightly drawn in syrup, on the bottom of the form forming a countertop and a fence around the pan.
We pour the composition in the middle of the biscuits. Cover with foil and refrigerate until the next day.
Lift the cake with the foil under it, place it on a plate and gently remove the food foil.
Grease the surface of the cake with whipped cream and garnish with raspberries.
The cream will fill about 3/4 of the height of the biscuits and the difference, up to the top of the biscuits, will be completed with whipped cream and raspberries, at the end.
Enjoy and enjoy the fruits of this rich season!
A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)
Raspberry and yogurt cake -White butterflies in raspberries-
I asked my friends how to baptize this yogurt and raspberry cake – recipe, again, invented, inspired by the most beautiful day so far this spring, the day when a white butterfly stopped at the sunny window of the kitchen, I don't know where it came from. I hope that this hurried butterfly has a good fate and that its wings don't freeze somewhere, it inspired me to choose the decoration of the cake we were working on:
You will laugh or not, the countertop is a & # 8222supercalifragilistic & # 8221 according to the posted recipe of the cake with the same name (of course, you can use any counter you like, one of your favorite cake recipe or from a simple pandispan or with cocoa, etc.). Here: I mixed:
- 8 tablespoons grated flour
- 8 tablespoons grated sugar
- 1 teaspoon baking powder
- 2 tablespoons cocoa
I put everything in a round, microwave-resistant bowl:I put it in the microwave for 5 minutes, at a power of 850 watts:Of course, you can use any favorite countertop.
For starters, break the white chocolate into small pieces in the cream placed in a pan.Put on low heat and stir continuously until the chocolate dissolves and immediately take the pan aside, leaving it to cool:When it has cooled, put the pan with sour cream in the fridge.
Raspberries and 200 grams of sugar are put in a pan:Put the pan on the fire and cook for a few minutes. The contents of the pan are poured into a sieve placed above a bowl:It is passed insistently, so as not to lose the pulp of the fruit, and this raspberry puree is obtained:Gelatin is hydrated with 2 tablespoons of water:Beat the egg whites until stiff, add the rest of the sugar and continue beating until a firm meringue is obtained:Transfer the meringue bowl to another bowl of boiling water and continue beating:When the meringue has warmed up well and is very firm, take the bowl out of the bain marie:The gelatin is dissolved in the microwave or in a bowl of hot water (without heating it more than 60 degrees Celsius, if the gelatin is scalded it will lose its properties) and mix with a few tablespoons of raspberry puree:Mix the cream until it starts to form beaks on top, mix with the yogurt:Yogurt cream and sour cream are mixed with raspberry puree, keeping a cup (about 150 ml) of puree for garnish, add gelatin, then pour everything over the meringue, mixing for a few seconds, only until smooth:In the shape of a cake with a detachable ring, place the top, cut strips of baking paper that are placed on the edges and pour the cream (which is quite fluid, but will harden in the refrigerator):Refrigerate the cake for at least 3 hours.
After this time, boil the remaining raspberry puree with a tablespoon of homogenized starch with a little water, then pour over the cake: Refrigerate again.
On baking paper I drew templates for the wings and body of butterflies, for popcorn and curls, then with melted white chocolate, put in a pos, I drew the outline drawn on the back of the paper:I assembled the butterflies by sticking them with melted chocolate:I took the cake out of the mold and removed the surrounding paper:I started setting the decorations starting with the flowers and curls on the edges:And here's the cake ready:Super fragrant section:Good appetite!
Raspberry and Vanilla Yogurt Cake is a delicious cake recipe that you can make on any anniversary or festive occasion. The raspberry mousse is prepared for the first time. For this you will beat the whipped cream, you have to soak the gelatin sheets in cold water for a few minutes (depending on the indications on the package).
The raspberry puree is heated and mixed with the sugar, over low heat until the latter has dissolved. Gelatin soaked in water is mixed with this puree. Allow to cool and then mix with whipped cream.
Put the raspberry mousse in a pastry bag and fill the ring shape halfway.
Put the ring in the fridge or freezer until it hardens a little.
Preparation of Vanilla Yogurt Mousse
Soak the gelatin sheets in cold water for 5 minutes to soften. Beat the whipped cream with the sugar. Add two tablespoons of whipped cream and mix with soaked gelatin (make sure you squeeze out the excess water from the gelatin).
Put this composition in the microwave for about 10 to 12 seconds. Add the resulting cream over the whipped cream and mix quickly to avoid thickening too quickly. Finally add the vanilla yogurt.
Put the yogurt mousse in a pastry bag and fill the other half of the ring. Level the top with a spatula. You can put it in the fridge or you can freeze it. If it is frozen, it is easier to remove from the ring.
Strawberry cake with raspberries and yogurt cream
A cake rich in strawberries and raspberries, fluffy pandispan, flavored with lemon and vanilla syrup, whipped cream with yogurt and a scent of fresh mint. I personalized with great passion this & # 8222 charming dessert & # 8221 trying to give a natural note to the cake.
I used the fresh strawberries in abundance, both in yogurt cream and for garnish. For toppings, raspberries and fresh strawberries, I cooked them for a few minutes to develop their flavors.
Ingredients & # 8211 Strawberry cake with raspberries and yogurt cream
- 7 large eggs, about 60 g per piece + a pinch of fine salt
- 210 g sugar
- 210 g white flour
Topping strawberries and raspberries
- 1.1 kg fresh strawberries (preferably smaller)
- 6 tablespoons water (fresh fruit only)
- 1/2 lemon, cut in half
- 500 g fresh raspberries
- 6 tablespoons sugar, about 120 g
- 5 g gelatin - fine granules
Cream - Yogurt cream with whipped cream
- 400 ml sweet cream for whipped cream, fat 30 - 35%, plus another 250 & # 8211 300 ml, for garnishing the cake
- 350 g Greek yogurt or other creamy yogurt
- 2 & # 8211 3 tablespoons powdered sugar, about 50 g
- a few fresh mint leaves for garnish
- 350 - 400 ml of water
- 100 g sugar, about 5 tablespoons
- 1 tablespoon vanilla essence (used by Coseli)
- grated peel of 1 lemon
How to prepare & # 8211 Strawberry cake with raspberries and yogurt cream
Pandispan (shape & # 8211 diameter 26 cm)
Preheat the oven to 180 ° C. Separate the yolks from the whites.
In a bowl, mix the egg whites with a pinch of salt until they harden, then add the sugar. We continue to mix until we get a white and creamy foam. Add the yolks, mix lightly with a spatula from bottom to top, then sprinkle with sifted flour and incorporate it as well, stirring from the bottom up and from the middle to the edges.
Add the composition in the form lined with butter and flour and then level it slightly. Bake the pandispan in the preheated oven at 180 ° C for about 35 minutes (when it comes off the edge of the mold, then it is baked) - in the oven on ventilation, bake the first 5 minutes at 170 ° C, then reduce the temperature to 160 ° C & # x219i bake for another 25-30 minutes.
Let the cake top cool for a few minutes in the oven, with the door open, then take it out of the mold and put it on a grill or on a clean cotton towel. Let it cool well for a few hours (preferably until the next day).
In a bowl, lightly mix the cold yogurt with the powdered sugar.
In a large bowl, beat with a mixer 400 g of sour cream (to be very cold), until we get a fluffy whipped cream. Incorporate the sweetened yogurt and mix lightly with a spatula. We keep cream in the fridge.
For garnish, beat the cream separately and keep it cold.
Syrup - In a saucepan, heat the water with the sugar. When it starts to boil, turn the heat to low and let it boil for 5 & # 8211 7 minutes. Remove the bowl from the heat and add the vanilla essence and grated lemon peel. Let the syrup cool - I like the cake to be well syruped, and I always use about 400 ml of water.
Strawberry and raspberry topping
In a non-stick pan or a double-bottomed pan, put 500 g of whole strawberries, 3 tablespoons of sugar, 3 tablespoons of water and juice of 1/4 lemon - put the pan on the stove, let 1-2 minutes on low heat. , then increase the flame to maximum and cook the strawberries in the sauce for 2-3 minutes, mixing gently with a wooden spatula.
Do the same with the raspberry sauce, adding the same amounts of sugar, water and lemon juice. If we have frozen fruit we do not put water at all. Let both sauces cool in the fridge.
In a bowl we put the gelatin to dissolve in 50 ml of cold water, for 10 minutes, then we put it on hot water (bain-marie) - it will dissolve completely (the gelatin must be warm and not exceed 60 ° C. Let cool for a few minutes.
After the fruit sauces have cooled, mix gently strawberry topping with 1/3 of the raspberry topping and warm gelatin. Keep the fruit topping in the fridge until it thickens a little (we will pour it over the cake).
Let's put it aside 2/3 of the remaining raspberry sauce, which we will use to fill the cake sheets, together with 250 g of fresh strawberries, cut in half.
We assemble the cake in the form used in pandispan
We cut the cake top into 3 equal sheets. The base of the pandispan, having a straighter surface, we will use it on top.
Syrup the first sheet, leave it in the fridge for about 10 minutes, then put half of the raspberry sauce and a layer of cream with whipped cream and yogurt (1/2 of the amount) on top - place the fresh strawberries on top, cut in half (about 125 g) . We press them lightly, to enter the yogurt cream.
Place the second sheet, syrup it and leave it in the fridge again, for about 10 minutes - then put the remaining raspberry topping and on top the layer of cream with whipped cream and yogurt.
Syrup next to the third sheet, then carefully turn it over on the cake (with the base up) - sprinkle on top with a little syrup, then let the cake cool for a few minutes.
Next we level the cake with the remaining whipped cream, on the sides and above it - I left a little whipped cream to garnish a few popcorn, on the edge of the cake. Let the cake cool again for about 1 hour.
Remove the topping from the cold - if it is too thick, place it on top of a bowl of warm water. Pour the strawberry topping in the middle of the cake, then spread it lightly towards the edges. Let the cake cool for a few hours.
After a few hours, the fruit topping will be hardened - decorate the cake with fresh strawberries, on top and at the base (I used about 350 g).
A cool slice of cake, full of strawberries and raspberries, scented with fresh mint - good appetite!
Top: Butter at room temperature mix with powdered sugar. Add one egg at a time, mixing well after each one. Pour the milk and mix at low speed. Add the pudding powder, flour and baking powder. Mix a little (otherwise all the flour will fly :))) then mix well. Add the yogurt and mix.
Pour the composition into the pre-prepared tray, lined with baking paper. Level and put in the preheated oven, at 180 degrees C, for approx. 45 minutes or until the toothpick test passes. Remove to a grill and leave to cool. Cut the worktop in half.
Mascarpone cream: Mix the mascarpone with the vanilla powdered sugar, then add the whipped cream in two batches and mix. The gelatin is prepared according to the instructions on the envelope, then poured over the cream. Mix well and set aside.
Place the first countertop on a plate and place the removable ring from the tray in which the countertop was baked. Pour the mascarpone cream, level and let it cool until the jelly is ready.
Raspberry jelly: In a saucepan put the raspberries with the 4 lg of sugar and water and put on low heat to boil until the raspberries soften well. Pass everything through a sieve to leave only the sauce, without seeds. Put it on the fire again to give 2-3 more boils.
The gelatin is hydrated in water according to the instructions on the envelope, then it is heated slightly until the granules dissolve. Pour in the raspberry jelly and mix well. Set aside to cool well.
Take the cake out of the fridge and pour the raspberry jelly over the cheese. Carefully place the second countertop and put it back in the fridge, preferably overnight.
Melt the chocolate together with the milk. When it has homogenized, it is fired.
Remove the cake from the fridge and pour the chocolate, letting it flow on the edges. Refrigerate until the chocolate hardens, then garnish with seasonal fruits, ground almonds, chocolate sticks.