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Raspberry and cream cake

Raspberry and cream cake


Rock:

Beat the egg whites with the sugar, add the yolks, oil, essence and flour mixed with baking powder. The dough obtained is baked in a tray lined with baking paper. Allow to cool.


Layer 1:

Pudding is mixed with sugar and milk; bring to a boil, stirring constantly until thickened; add the chopped chocolate and mix until it melts. The pudding is poured immediately over the counter.

Layer 2:

Boil water and sugar until you get a bound syrup, add raspberries (fresh or frozen) and bring to a boil. In the puree obtained, gelatin is added, soaked in water and melted on a steam bath. Allow to cool slightly, then spread over the pudding layer. After everything cools down well, spread layer 3 of whipped cream. Decorate with chopped almond flakes. Cut into cubes and store in the refrigerator until ready to serve.


Chocolate and raspberry cake

1. First prepare the creams for which you put the chocolate and whipped cream in a bowl and keep it on low heat until the chocolate begins to melt, stirring constantly without boiling. The same is done for the second cream. After they have cooled, they are put in individual dishes and refrigerated for 4 hours. Then they are removed and mixed, adding the flavors, preferably with an essence as concentrated as possible so that a larger amount does not cut the creams.

2. For the syrup, boil the water with the sugar, and when it has cooled, flavor it with Amaretto or rum essence.

3. For the sheets, beat the egg whites with 6 tablespoons of sugar, and the yolks with the rest of the sugar and rum essence. Gently mix the two compositions over which the flour mixed with cocoa is sifted. Incorporates well with light movements, without leaving the egg white. The composition is divided into three parts, from which there are three sheets that are baked on the back of the tray lined with baking paper. Then allow to cool and remove the baking paper.

4. Lightly syrup the first sheet, then spread the white chocolate cream. Place a generous layer of raspberries on top, then put the second sheet that is syruped in the same way as the first. Spread the second layer of cream over which the raspberry and the last sheet are placed. Lightly syrup and refrigerate the cake for 2 hours. After it has cooled well, portion it according to your preferences, glaze it with chocolate and decorate it with a sprig made of cream and raspberries.


Fancy raspberry cake

Yesterday I bought some raspberries and because I don't dare to make jam, I looked for a cake recipe that I would like: easy to make, with fine cream and not very sweet.

I found the recipe below and I can write to you that it turned out very good (tested on Adrian + 3 colleagues) & # 8230 so much so that my mother-in-law overturned the cake tray when she put it in the fridge. Luckily I got to take a few slices :).

Ingredient (tray 20x30cm):

  • 5 egg whites
  • 120g old
  • 170g flour
  • 60ml oil or melted butter
  • 50ml milk
  • 5g baking powder
  • 5 yolks
  • 600ml milk
  • 80g old
  • 1 sachet of vanilla sugar
  • 75g flour
  • 15g gelatin
  • 250ml fresh
  • approx. 250g raspberries

1. Beat the egg whites then add the sugar and mix well until it melts.

In a cup we put the milk and over it the oil. Separately mix the flour with the baking powder.

Gradually add flour to the egg white mixture, alternating with milk and oil, mixing with a spatula over your head so that the top remains fluffy.

Bake at 160g C for 30 minutes in a tray in which I put baking paper. For safety, we test with the toothpick.

Remove the worktop and let it cool.

2. For the cream, mix the yolks with the sugar in a saucepan, add the flour and 2 tablespoons of milk and mix well until smooth. Pour the rest of the milk and then put the pan on low heat, stirring constantly until the cream thickens like a thin cream.

Separately hydrate the gelatin in 2 tablespoons of cold water.

When the cream has thickened, turn off the heat and add the gelatin, mixing well with a whisk until it melts into the cream.

We wash the raspberries and put them on a paper napkin to drain the water.

If you use cream for natural whipped cream, mix it well with 2 tablespoons of sugar.

If you use sweetened vegetable cream, do not add sugar.

So add the well cooled cream over the whipped cream (you have to put it after it has cooled a bit in the fridge, to be like a pudding when you add it to the whipped cream).

Mix lightly with a wooden spatula and taste. Yammy!

3. Put the top in the pan, then half the cream, then the raspberries, then the other half of the cream.

Let it harden well in the fridge and then put the whipped cream on top.

Cut with a knife soaked in cold water.

The recipe is taken from www.coolinarika.com with thanks :).

You can use other fruits besides raspberries, for example cherries or pieces of apricots, strawberries, blueberries.

I used sour cream for vegetable cream.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Ingredients

  • sheets
  • 1 or
  • 3 tablespoons milk
  • 3 tablespoons honey
  • 2 tablespoons oil
  • 150 g sugar
  • 1 teaspoon baking soda
  • a pinch of salt
  • 420 g flour
  • Cream
  • 500 ml whipped cream
  • 120-150 g of powdered sugar
  • 1 teaspoon vanilla extract or essence
  • 350 g larger ground walnuts (I used 250 g walnuts and 100 g almonds)
  • powdered sugar for decoration

Fancy raspberry cake

Yesterday I bought some raspberries and because I don't dare to make jam, I looked for a cake recipe that I would like: easy to make, with fine cream and not very sweet.

I found the recipe below and I can write to you that it turned out very good (tested on Adrian + 3 colleagues) & # 8230 so much so that my mother-in-law overturned the cake tray when she put it in the fridge. Luckily I got to take a few slices :).

Ingredient (tray 20x30cm):

  • 5 egg whites
  • 120g old
  • 170g flour
  • 60ml oil or melted butter
  • 50ml milk
  • 5g baking powder
  • 5 yolks
  • 600ml milk
  • 80g old
  • 1 sachet of vanilla sugar
  • 75g flour
  • 15g gelatin
  • 250ml fresh
  • approx. 250g raspberries

1. Beat the egg whites then add the sugar and mix well until it melts.

In a cup we put the milk and over it the oil. Separately mix the flour with the baking powder.

Gradually add flour to the egg white mixture, alternating with milk and oil, mixing with a spatula over your head so that the top remains fluffy.

Bake at 160g C for 30 minutes in a tray in which I put baking paper. For safety, we test with the toothpick.

Remove the worktop and let it cool.

2. For the cream, mix the yolks with the sugar in a saucepan, add the flour and 2 tablespoons of milk and mix well until smooth. Pour the rest of the milk and then put the pan on low heat, stirring constantly until the cream thickens like a thin cream.

Separately hydrate the gelatin in 2 tablespoons of cold water.

When the cream has thickened, turn off the heat and add the gelatin, mixing well with a whisk until it melts into the cream.

We wash the raspberries and put them on a paper napkin to drain the water.

If you use cream for natural whipped cream, mix it well with 2 tablespoons of sugar.

If you use sweetened vegetable cream, do not add sugar.

So add the well cooled cream over the whipped cream (you have to put it after it has cooled a bit in the fridge, to be like a pudding when you add it to the whipped cream).

Mix lightly with a wooden spatula and taste. Yammy!

3. Put the top in the pan, then half the cream, then the raspberries, then the other half of the cream.

Let it harden well in the fridge and then put the whipped cream on top.

Cut with a knife soaked in cold water.

The recipe is taken from www.coolinarika.com with thanks :).

You can also use fruits other than raspberries, for example cherries or pieces of apricots, strawberries, blueberries.

I used sour cream for vegetable cream.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Andreea Maria Pojar recipe: Pavlova with vanilla cream and raspberries

He works in a multinational, but dreams of having his own confectionery. He took the first step - he got the apron.

The dish has 3 components: meringue, vanilla cream with mascarpone and whipped cream, garnished with raspberries and raspberry sauce

The meringue layers
- preheat the oven to 100 degrees C and prepare the baking tray
- separate the eggs and egg whites with a pinch of salt and 4-5 drops of lemon juice mix in a metal bowl (degreased) 4-5 minutes at medium speed until soft peaks are formed then 150 g of powdered caster sugar is added and the mixing is continued until the formation of stiff peaks (in total it should take 6-7 minutes).
- the obtained foam is divided into (6) equal parts and spreads in the baking tray spreading from the inside to the outside to give them a shape as close as possible to a circle (you can draw some contours on the back of the baking sheet for to help obtain the most equal meringues).
- Bake for about 40 minutes at 100 degrees C, it is important that the meringue layers dry and dry. isi men? in? the color does not turn yellow from the heat

Mascarpone foam with vanilla (prepare while baking meringues)
- the yolks, vanilla bean seeds and 150 g powdered sugar are mixed until they are slightly light in color and put over a bowl with boiling water (bain-marie) and pasteurized for 10-15 minutes until? thicken a little then remove from the heat and place over an ice bowl to cool as quickly as possible
- it must be left to cool completely before incorporating it in mascarpone cheese otherwise there is a risk of it softening too much and cutting all the cream
- while the egg cream cools, mix the cream for the cream (it must be cold)
- when the yolks reach room temperature, mix with mascarpone cheese and half of the whipped cream using movements from bottom to top to & ldquoaera & rdquo a little cream

Raspberry sauce
-100 g raspberries +50 g sugar + 10 ml lemon juice bring to a boil and boil a little until thickened then strain into a bowl and put in the refrigerator to cool

Assembly
- do you wash carefully? raspberries so as not to break and dry on a paper towel so as not to stain the cream after decoration
- fill a suitable spirit bag with a 1 cm dui and fill with the remaining whipped cream above
- take a meringue, spread some of the vanilla cream over it, then take another meringue that fits on top
- Sprinkle whipped cream on top, decorate with fresh raspberries and place on a plate that I decorated with a little raspberry sauce
-serve with raspberry sauce

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Ingredients Mascarpone and raspberry cake

Wheat ingredient
• 5 eggs
• 5 tablespoons sugar
• 3 tablespoons oil + 2 tablespoons water
• 3 tablespoons of cocoa
• 5 tablespoons flour
• 1 teaspoon of baking powder
• almond extract
• rum essence
Ingredients for syrup
• 100 ml of water
• 2 tablespoons sugar
• almond essence and rum essence
Cream ingredients
• 2 boxes of mascarpone
• 300 ml of cream
• 3 tablespoons honey
• 1 sachet of gelatin
• raspberry
Ingredients for the glaze
• 200 g milk chocolate
• 200 ml cream
• 50 g butter


39 simple recipes for yogurt and raspberry cake

You should have a few in the closet with bananas, for the moments when you feel like something sweet. This is the cake with yogurt cream and raspberry jam. I adapted it and used it in many other cake or cake recipes whose top has thick yogurt.

If we don't have Greek yogurt we will put the yogurt on. One of the cakes I make most often is the one with seasonal fruits and yogurt, a recipe I have. Raspberry Rolls & # 8211 RECIPE BOOK Cake Receipe, Cooking Challenge. Pandispan with yogurt and fruit & # 8211 a simple recipe for everyone's taste. Today I come up with a recipe for raspberry and yogurt cake that I found a long time ago in a book and I still didn't dare to make it, but take it.

Greek yogurt and raspberry tart goes perfectly on a sunny day, like today.


Cake with raspberry mousse and chocolate

What can I write but that it is delicious! Sweet and sour you can eat as many slices as you want & # 8230 let's say 2-3 :).

The recipe is very simple, it only takes a little longer until it is ready because there are three creams, two chocolate and one raspberry.

For dark chocolate mousse:

  • 2 eggs
  • 1 tablespoon starch
  • 4 tablespoons sugar
  • 10g food jelly
  • 250ml milk
  • 200ml whipped cream
  • 100g dark chocolate
  • 300g frozen raspberries
  • 300ml whipped cream
  • 4 tablespoons sugar
  • 10g food jelly

For white chocolate mousse:

  • 2 eggs
  • 1 tablespoon starch
  • 3 tablespoons sugar
  • 10g food jelly
  • 250ml milk
  • 200ml whipped cream
  • 100g white chocolate

We start with the syrup, mix the water with the sugar and let them simmer for 1 minute. Add the rum essence and let it cool.

Continue with the egg whites, beat the foam, then add the sugar gradually and mix until it melts. Add the yolks one by one, mixing well after each one.

Then gradually add the flour mixed with cocoa and mix with a spatula lightly over your head so that the composition maintains its volume.

Bake the top for 10-15 minutes at 170gC in a round shape with a diameter of 26cm.

Remove the worktop and let it cool.

Prepare the dark chocolate mousse

Beat the whipped cream. I made the whole amount of whipped cream before then divided it into 3 for each cream.

We hydrate the gelatin in 3 tablespoons of cold milk

Mix the sugar with the starch and add the beaten eggs.

Add the milk and put the composition on low heat, stirring constantly until it thickens.

Then turn off the heat and add gelatin. Add the broken chocolate pieces and mix well with a whisk.

Allow to cool and then add the whipped cream, stirring gently.

We frame the top with the cake ring and then we syrup it. Pour the chocolate mousse and put the cake in the fridge.

We prepare the raspberry mousse

We hydrate the gelatin with 3 tablespoons of cold water.

We put the raspberries in a saucepan (I used frozen raspberries) over low heat. Let it boil for 2-3 minutes then strain it into seeds.

Add the sugar, bring to the boil, turn off the heat and add the gelatin to the hot puree and mix well.

Allow to cool and then add the whipped cream, stirring gently.

Take the cake out of the fridge and pour the raspberry mousse over the chocolate one.

Put the cake in the fridge again and prepare the white chocolate mousse.

It is prepared in the same way as the one in dark chocolate, except that we put less of a spoonful of sugar because the white chocolate is sweeter.

Pour the white chocolate mousse over the raspberry one and leave the cake in the fridge for at least 3 hours.

Then we take out the ring lightly with the help of a knife and decorate it as we like :)

I didn't decorate the cake but I think a chocolate icing works very well.

I used cream for natural cream without sugar. If you use vegetable cream with sugar then reduce the amount of sugar by one tablespoon.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


The cake with raspberries and whipped cream is a delicious summer dessert. For this cake recipe you will need 300 g of raspberries. Beat the egg whites with the sugar, add the yolks, oil, essence and flour mixed with baking powder. The dough obtained is baked in a tray lined with baking paper. Allow to cool.


The pudding is mixed with the sugar and the milk is boiled, stirring continuously until it thickens, add the chopped chocolate and mix until it melts. The pudding is poured immediately over the counter.


Boil water and sugar until you get a bound syrup, add raspberries (fresh or frozen) and bring to a boil. In the puree obtained, gelatin is added, soaked in water and melted on a steam bath. Allow to cool slightly, then spread over the pudding layer. After everything cools down well, spread layer 3 of whipped cream. Decorate with chopped almond flakes.

The cake with raspberries and whipped cream is cut into cubes and kept in the refrigerator until serving.
The source of this recipe is the culinary blog Truedelights.


leaf
Separate the eggs and beat the egg whites with a pinch of salt. Add the sugar and continue beating.
Add the yolks and cocoa. After mixing the composition, add flour mixed with baking powder.
Incorporate the flour with a circular and light movement, from top to bottom.
Wallpaper a 20x30 tray with baking sheet, add the composition and place in the preheated oven.
Bake for about 20-25 minutes or when the toothpick comes out clean.

Cream
A pudding of milk, sugar and flour is prepared.
Allow to cool, then mix with instant coffee and butter.
The syrup of the countertop is optional, if you want to make it, prepare a sugar syrup with water.
Leave the pudding in the fridge for half an hour, then spread it over the counter.

Whipped cream
Beat the whipped cream with the aim and when it has hardened, place it over the pudding.
Sprinkle cocoa. Use a sieve to make it easier for you.
Leave overnight in the refrigerator.