We will do it for the first time the countertop.
Separate eggs. Beat the egg whites with the sugar and a pinch of salt. Add the yolks, stirring gently from the bottom up. Add flour mixed with baking powder and cocoa. Stir gently until well incorporated. Pour the composition into a heart-shaped tray. Place in the preheated oven at 180 degrees C for 5 minutes. Allow the countertop to cool.
We are preparing during this time cheese cream. Put gelatin in a little cold water. Cheese, yogurt and sugar are blended well. Add the vanilla essence. Put a tablespoon of water to boil. When it boils, take it off the heat and dissolve the gelatin in it. Add the cream cheese.
We shape the heart shape in which we baked the top in transparent foil (to make it easier to remove the dessert from the form). Put the top and then pour the cream cheese. Refrigerate for 20 minutes.
We are preparing during this time jelly. Put the gelatin soaked in a little cold water. Put the blackberries (you can use other fruits: raspberries, strawberries, etc.) together with the sugar on the stove. Simmer for 5 minutes on low heat. Strain through a sieve and while it is hot, dissolve the gelatin in the syrup. Let it cool. Pour the jelly over the cream cheese. I put in the middle a star shape in which I did not pour jelly, to remain white.
Refrigerate until the jelly hardens. We take down the star shape and with the help of the transparent foil we take the dessert out of the tray.
Put on a plate and serve.
Chocolate cake with light cream cheese
Cream cheese and pudding cake is a layered cake that combines perfectly: tender dough, pudding. For the cream, put the gelatin in cold water. If you prefer the more economical option, prepare cream cheese at home from 3. If you like chocolate, this recipe will be to your liking. A quick and delicious cake and the sweet cheese-chocolate combination. Although the initial idea was to make the cake with sheets and cream cheese, everything was reduced in the end,… Cake recipes Tarts and cheesecakes. Cheesecakes that come from other types of sweets, such as blackberries with cheese, ie cakes with layers of cream cheese mixed with chocolate. The taste of this cake is one of fine cream cheese, sour and lemon, refreshing and fragrant. Here's how much can be done with cream. Put the top in a detachable shape and place the cream obtained from whipped cream and cheese on top. At the end, add drops of melted chocolate, drawing a. My dear ones, today I had prepared a special post for you.
It is a cream cheese rich in vitamins, minerals, calcium and nutrients. Peeled cheese is an amazing product that is ready to eat. But much more interesting are creams for cakes, pies, sandwiches and other snacks.
How do we make the best cream for a super cheesecake with honey?
One of the most important ingredients for a successful honey cheesecake is cream cheese. Use cream cheese, not mascarpone. I have said it before and I repeat it! Cream cheese is not mascarpone. Although many believe this, the two are different both in taste and fat percentage. The cream cheese is more sour and not very greasy, and the mascarpone has a sweet taste and a high percentage of fat, somewhere between 70 and 80%. Mascarpone is good at tiramisu and other creams for cakes, not cheesecakes. In addition to cream cheese, use natural unsweetened cream, as is the one from LaDorna. It is very important to be natural, from cow's milk cream and to be very well cooled.
The biscuits for this honey cheesecake can also be sugar-free, if you don't want to use sugar at all. I found honey biscuits, but they can also be digestive or petit beurre. To thicken the cake I used a little gelatin for both cream and jelly. Because it's a very good combination, I also added peel and lemon juice. Lemon goes perfectly with honey. The lemon peel I used was untreated, but if you can't find it, you can also use lemon or even orange essence. For the jelly I used a slightly darker honey, so as to obtain a beautiful color. If you like cool desserts, try the recipe tort Red Velvet.
Cake with leaves and cream cheese
Today I have for you a cake recipe with sheets and cream cheese, a super simple and quick recipe, perfect for when you are invited to guests and you want to serve them with something good.
Tart with berries and vanilla cream
- Well, it's their turn! Berries, because it's about them :). After the basil in the mini-pizza sauce, the berries are the second ingredient proposed this month by Flory for Dulcea Romania.
Of course, I would have preferred to use fresh fruit but as they are expensive and it's a crisis sir :), I opted for the frozen ones. They have the disadvantage of softening once thawed and must be kept long enough to drain in a sieve. Then the tart must be covered in jelly, so as not to spread the fruit juice and to spill unsightly. However, the taste is high!
What is more interesting about this tart is the dough with cow's cheese (another variant of dough with cow's cheese can be found here), and the incident made me have a salty assortment that went great and did not spoil the taste as I had initially panicked, but only intensified the rest of the flavors. Happy end story :).
If you use frozen fruit, you will also need a Dr. Oetker jelly cake sachet or other brand of clear jelly.
You thaw the fruits in time and let them drain in a sieve and preheat the oven to 180 degrees.
Rub the butter with the sugar, add the milk, cottage cheese, essence and mix (photo 3). Mix the flour with the baking powder and pour it over the composition (photo 4). Put the dough thus obtained in a greased tray (photo 5) and spread it with a spatula (photo 6). Put in the oven for 35-40 minutes, until the top is slightly browned and passes the toothpick test with flying colors.
In the meantime, you can take care of the pudding, according to the instructions on the package, namely: in a bowl, mix with a fork the contents of an envelope of pudding with two tablespoons of sugar and four tablespoons of milk (photo 8). Bring the rest of the milk to a boil. When it starts to boil, pour the composition from the bowl over it and put it on the fire a little more, stirring with the whisk, until it reaches the desired consistency (photo 9). Let cool.
Take the top out on a cake rack. When both the pudding and the countertop have cooled, spread the pudding evenly over the countertop (photo 10). Then place the fruit and prepare the jelly cake according to the instructions. Leave the tart in the fridge for a few hours and if you want, you can slice it with whipped cream before serving. Good appetite!
Cake with cream cheese and pineapple jelly
To start, we prepare the form with removable walls, which we cover with butter and baking paper.
Put the gelatin sachet soaked in 100 ml of cold water.
We break the gingerbread (either on the robot, or we put it in a bag and beat it with a whisk).
Melt the butter and pour it over the crushed gingerbread. Stir.
We put the gingerbread on the bottom of the tray and we compact it in a uniform layer, with the help of one glass. Let the tray cool.
Cream / filling:
Drain the pineapple pieces from the can and set the pieces aside.
Mix the juice with the sugar and put everything on the fire until the composition thickens, like a pudding.
Take the bowl off the heat and let it cool a bit, then add the gelatin and mix. Let the jelly cool to room temperature.
Add the cream cheese over the jelly and mix well until you have a creamy composition.
Mix the cream and add it over the cream cheese.
Add the pineapple pieces and pour the filling over the gingerbread top, level and let it cool for 3-4 hours.
We soak the gelatin sheets in cold water.
For the jelly on top of the cake, drain the canned tropical fruit.
We place the fruits over the cream cheese, and we heat the juice until it boils.
Take the bowl off the heat and mix it with the gelatin sheets.
Stir until the gelatin is melted. Let the jelly cool a bit, then pour it over the cake decorated with tropical fruits.
Let cool for at least 4 hours, preferably overnight, before slicing.
Black beer cake and cream cheese
1. Preheat the oven to 170C. Grease a tray and line it with baking paper. Put the beer in a saucepan and bring to the boil, then add the cocoa and baking soda and mix. He's on fire.
2. Mix the sugar and eggs in a bowl. Add sour cream, then hot mixture and mix well. Incorporate the flour and add the salt. Pour into the pan and bake for 40 minutes, until it rises and is firm to the touch. Allow to cool in the pan for 10 minutes, then remove and allow to cool completely.
3. Meanwhile, put the cream cheese in a bowl and add the sugar. Beat well until a cream forms. In a separate bowl, beat the sour cream and add over the cream cheese.
4. When the cake is completely cold, cut it in half, horizontally and spread the icing over the lower half of the cake, then put the other half on top.
Pomegranate cake and cream cheese
1. Heat the oven and prepare a cake tin with a detachable edge.
2. Put the biscuits on the small grater.
3. Mix the biscuits with the butter (the butter must be very soft, at room temperature) the mixture must be a greasy crust, which will be harder to spread. I put the crust obtained on the large grater, so I could distribute it evenly in the tray).
4. Put the biscuit top in the tray lightly greased with oil and press it well with a spoon.
5. Put the tray in the oven for 10 minutes then take it out of the oven and let it cool.
6. Beat the whipped cream and let it cool then prepare the cream: first put 4 sachets of gelatin to soak, about 10 minutes, in the remaining juice from the mango compote.
7. In a bowl with a sea bath put sweet cream and mix it with gelatin, sugar, peel of half a lemon (our cream should not boil because it destroys the qualities of gelatin must be heated a little, as much as possible dissolve gelatin and obtain a creamy mixture).
8. After the gelatin has dissolved, take the cream off the heat, strain it into a bowl to remove the lemon peel, then let it cool.
9. After the cream has cooled, add the cream cheese, mix well and leave everything to cool for another 15 minutes.
10. Mix the whipped cream with the cream (from step 9), gradually adding it spoon by spoon.
11. Mix well with a fork or a spoon.
12. Half of the cream obtained is poured over the cookie sheet in the tray, sprinkle the diced mango fruits, then cover them with the rest of the cream.
13. After the cake has been cold for an hour, prepare the jelly as follows: 1 sachet of gelatin is soaked in 200 ml of warm pomegranate juice, stirring constantly to perfectly dissolve all the gelatin.
14. Remove the cake from the cold, pour the pomegranate seeds (grains from 2 pomegranates) and add jelly (before adding jelly on the cake, it is advisable to put the cake tray on a larger plate because it is possible that imperfections the trays to allow the syrup to drain partially before it coagulates, especially since we use a cake tray with a detachable ring).
15. Put the cake in the fridge for another 5-6 hours.
16. When removing the cake from the tray, we must detach the edges with a knife, before opening the detachable shape.
APPETIZER CAKE WITH CHEESE CREAM AND TOMATO JELLY
This one appetizer cake with cheese and chewing jellyIt can be served at any festive meal, with family or friends, because it will be guaranteed success. Not only does it look appetizing, but the taste conquers any whimsy, which is why I filled my soul with joy. A finished plate at the table means they liked it, doesn't it?
120 grated salted cheese (telemea)
1/4 teaspoon dried thyme
For cream cheese:
For tomato jelly
1 tip of cinnamon knife & # 8211 very little, for a discreet flavor!
Microplants or parsley leaves
First we prepare the countertop. In a bowl, mix the flour with the baking powder, ground pepper and salt. In another bowl, mix the grated cheese with the yolks and yogurt.
Then put the flour over them, mix until smooth, and at the end add the beaten egg whites - in this case the foam should not be very hard.
Mix lightly, homogenize the composition, then pour it into a special shape of cakes (in which we already have holes for cream cheese) or in a large tray of 22 * 32 cm (we shape our own cakes if we do not have special shapes).
When they are lightly browned, after 20-25 minutes, take them out of the oven and let them cool on a grill.
If we do not have this shape in the image above, we cut rectangles that we will easily dig out & # 8211 we perform the operation only after the countertop cools.
Prepare the cream by mixing butter and goat cheese until you get a fine, homogeneous cream.
Fill a posh with cream and fill the holes in the counter and let it cool until we prepare the topping.
Prepare the tomato jelly as follows: dissolve the gelatin in 50 ml of juice from the mashed tomatoes. Meanwhile, boil the rest of the tomatoes mashed with sugar, oregano, salt, pepper.
Put gelatin dissolved in tomato juice and boil for about 1 minute and a half. Remove from the heat and cover the cream cheese evenly with a teaspoon (we do this fairly quickly because the gelatin will harden). Even if it falls a little next to us, don't bathe them because we are waiting for them to harden and we can easily remove the excess with a knife.
Thank You cake
Thank you cake with berries, a light dessert with two overlapping tops baked at once, Philadelphia cream cheese and jelly with berries.
Thank You Cake, is a simple, quick and very tasty recipe, it is made so easy and fast, with simple and accessible ingredients, and the result is truly wonderful!
I had seen her for some time at my friend Ioana Curt, a very talented young woman in the confectionery and I thought I had to do it, she winked at me and I couldn't help myself, although I still had a few in the fridge yesterday. slices of winter dream cake with almonds, cherries and white chocolate cream.
The combination and its appearance captivated me at first sight and as it is known that I am a fan of sweets, I got to work, which came out. A spectacular dessert with a much superior taste compared to the ingredients used. A countertop consisting of 2 countertops, vanilla and coconut, in turn slightly creamy, in combination with berries and cream cheese is more than I imagined.
Stay tuned for the list of ingredients, but also how to prepare the best berry thank you cake.
Other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.
Or on the Facebook page, click on the photo.
Ingredients for the coconut countertop:
- 6 egg whites (200-220 g)
- A pinch of salt
- 180 g caster sugar
- 120 g grated coconut
Ingredients for the vanilla top:
Ingredients for syrup:
- 150 ml of water
- 70 g caster sugar
- 1 tablespoon vanilla essence
- Grated peel of a lemon
Ingredients for cream cheese:
- 300 g Philadelphia cheese
- 200 g white chocolate
- 7 g gelatin
- 300 ml whipped cream
- 100 g powdered sugar
Ingredients for jelly with berries:
Preparation for coconut top:
Preheat the oven to 175 degrees Celsius.
Wallpaper an oven tray with 35/24 cm baking paper
Beat the egg whites with a pinch of salt until they leave light waves like soft snow. Gradually add the sugar and continue beating until you get a firm and glossy meringue.
Add the coconut flakes in 2 slices and mix gently with movements from bottom to top until all the coconut is incorporated.
Pour into the pan and level.
Preparation for the vanilla top:
Beat the egg whites with a pinch of salt until they leave light waves like soft snow. Gradually add the sugar and continue beating until you get a firm and glossy meringue.
Add the yolks and mix gently.
Incorporate the sifted flour into 2 slices and mix gently with movements from bottom to top until all the flour is incorporated.
Pour the composition over the coconut and level. Bake for 25-30 minutes or until the toothpick test passes.
Remove from the oven, remove the baking sheet and leave to cool on a grill.
Preparation for syrup:
Put the water, sugar, lemon peel and vanilla essence in a kettle and bring to a boil, then let it cool completely.
Turn the countertop upside down so that the vanilla top is down and the coconut top up, syrup the top and set it aside.
How to prepare the cream:
For starters we will beat the cream following the steps below.
Beat the cream until it leaves light waves on the surface, such as a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful, do not beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, taste and will not look like vegan cream.
Melt the chocolate on a steam bath, then add the slightly heated gelatin and mix until smooth. Take the bowl off the steam and leave it to cool.
Mix the cream cheese for 4-5 minutes then add the white chocolate over the cream cheese and mix until incorporated and obtain a fine and homogeneous cream.
At the beginning we add a third of the amount of cream and mix vigorously until it is homogenous, the rest of the cream we gradually incorporate with folding movements until we obtain a fine and homogeneous cream.
Pour the cream over the syrupy top, level and put in the freezer for 30-40 minutes, during which time we make fruit jelly.
Preparation for berry jelly:
Put the hydrated gelatin in a bowl with 4 tablespoons of water and leave it for 10 minutes.
In a saucepan put the fruit and sugar on low heat until it leaves juice, then simmer for about 10-12 minutes or until about a third.
Add the hydrated gelatin over the fruit and incorporate it. We do the jelly test, taking a teaspoon of the composition and put it on a cold plate in the fridge. If it hardens, it means that it is suitable for casting, but not before letting it cool down.
Pour the jelly over the cheese composition, bring to the same level and leave to cool until the next day.