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Dessert cake with cottage cheese and meringue

Dessert cake with cottage cheese and meringue


Mix all the ingredients and knead until you get a dough that you spread with your fingers in the pan, then pour the filling.

For the filling: mix the egg with the yolks, sugar and vanilla sugar, then add the oil gradually (as in mayonnaise), cottage cheese and milk mixed with vanilla pudding (1 sachet of vanilla pudding from Dr. Oetker).

We pour this cream, which is very soft, over the tender dough and put it in the oven until it bakes.

For the icing: mix the egg whites hard, add the sugar, continuing to mix until you get a meringue.

Put this egg white over the baked cake and leave the cake in the oven for 10 minutes.

Portion after it has cooled completely.


Gluten-free cheesecake & meringue cake

The traditional homemade cakes are very dear to me. They always manage to evoke memories from childhood. Beautiful memories that make me smile dearly. They are simple cakes, as a rule, but the taste is to be appreciated precisely through this simplicity and goodness.

Cheesecake and meringue is my childhood favorite. Back then, I was more friendly with cheese than with chocolate. Meanwhile, tastes have changed, but this cake has remained in the top of preferences. A cake with tart dough, cream cheese and sweet and crunchy meringue. A delight. A fine cake that melts in your mouth. A cake that I recreated now for the & # 8220Gatim Romanian and gluten-free & # 8221 campaign. The campaign is supported by the gluten-free products Dr. Schar and Ruxandra Micu, more details about this campaign can be found here.

And because it was hard for me to refrain, I enriched this cake with a fine lemon cream, namely lemon curd. The lemon gave it freshness, color and a wonderful aroma. Instead of crispy dough for the crust, I used Dr. Schar's gluten-free biscuits. To simplify things. And I enriched the meringue with a cream cheese. I couldn't help & # 8230

250 gr normal Dr Schar Maria biscuits

125 gr digestive biscuits Dr Schar

1 teaspoon vanilla extract

600 gr fresh cow's cheese

1 teaspoon vanilla extract

Crust. We put the biscuits in the food processor. We grind them finely. Melt the butter over low heat and add it over the biscuits. Add the milk, vanilla and ground almonds. Homogenize.

We line a 20/30 cm tray with baking paper. Put the biscuits in the pan and level. We press with the back of a glass.

Cheese cream. We put fresh cow's cheese and sour cream in the robot. Mix until you get a fine cream. Add eggs, sugar, juice and grated lemon peel. Mix until smooth. Pour the cream over the crust and put in the oven. Bake the cake for 35-40 minutes on low heat (160 degrees).

Let the cake cool in the oven. After 1 hour, take it out of the oven and let it cool.

Cover the cake with a thin layer of lemon curd. It will give it a wonderful aroma. You can find the lemon curd recipe here.

Let's get ready. You can find the Italian meringue recipe here. We put a quarter of the resulting meringue in a pos with a star tip. We place small stars in a large tray, lined with baking paper. Bake the meringues for one hour at 110 degrees Celsius.

We put the cream cheese on the fire together with the milk. We hydrate the gelatin in cold water, in 3-4 tablespoons of water. When the cream cheese is warm, turn off the heat and add the hydrated gelatin. Mix well. Let the cream cool until it reaches room temperature.

Incorporate the remaining meringue into the braised cream. Mix lightly with movements from bottom to top. Put this cream over the cake. Let the cake cool for 3-4 hours, until the cream becomes firm.

At the time of serving, decorate it with lemon curd and meringues. It is a delight, total pampering!


Dessert cake with cottage cheese and meringue - Recipes

Fraged dough:
80 g butter
80 g of sugar
200 g flour
1 or
1 lgt baking powder

Filling:
3 yolks
1 or
200 g sugar
100 g oil
2 sachets of vanilla sugar
500 g of cottage cheese
1 sachet of vanilla pudding (40 g)
500 ml of milk

Glaze:
3 egg whites
3 lg sugar

Method of preparation:
It took : mix all the ingredients and knead until you get a dough, spread the dough with your fingers in the tray (25 * 35 cm), then pour the filling.

For filling : mix the egg with the yolks, the sugar and the vanilla sugar, then add the oil gradually (like mayonnaise), the cottage cheese and the milk mixed with the vanilla pudding (1 sachet of vanilla pudding from Dr. Oetker).

Pour this cream, which is very soft, over the tender dough and put it in the oven, at 180 degrees Celsius, for about 20 minutes (until the filling thickens).

For glaze : mix the egg whites hard, add the sugar, continuing to mix until the sugar dissolves.

Put this meringue over the baked cake and leave the cake in the oven for 10 minutes.


Cake with cottage cheese and peaches & # 8211 a real delight for the taste buds!

My husband loves the cake with cottage cheese and peaches. Every time I want to surprise her, I make this delicious dessert. He likes it so much that he would be able to eat a whole tray on his own.

Countertop ingredients:

Cream ingredients:

  • 250 gr cow's cheese, 2 sachets of vanilla sugar, 1 sachet of jelly
  • 1 teaspoon vanilla essence, grated peel from an orange
  • 800 grams of canned peaches, cut in half
  • 250 gr mascarpone, 250 ml liquid whipped cream, 300 gr peach juice
  • sugar (to taste), 1 sachet of gelatin, 1 sachet of whipping cream

Method of preparation:

To prepare the top, break the eggs and separate the yolks from the whites. Beat the egg whites with the sugar until you get a strong meringue. In another bowl, mix the flour with the yolks and, finally, pour everything over the meringue. Add the orange peel and mix lightly.

You will get a hard, smooth dough, which you will transfer to a tray, lined with baking paper. Bake the dough in the preheated oven at 180 degrees for 15 minutes. When ready, remove the top from the oven and leave to cool.

Crush the cottage cheese with a fork and mix it with the vanilla sugar, vanilla essence and orange peel. Cut some of the peaches into small pieces and add them to the cream cheese. Add the mascarpone cheese and mix gently.

Beat the cream with a little sugar and a sachet of hardener, using the mixer. You should get a strong cream. Add the whipped cream to the cheese mixture.

Spread the cream evenly over the cold counter. Slice the remaining peaches and place them next to each other over the cream cheese, then refrigerate the cake for an hour.

Heat the peach juice and mix it with gelatin and jelly. After it has cooled a little, pour it over the cake, covering the peach pieces. Put the cake in the fridge again for a few hours, after which it can be cut and served. Good appetite!


Dessert cake with cottage cheese and meringue - Recipes

Fraged dough:
80 g butter
80 g of sugar
200 g flour
1 or
1 lgt baking powder

Filling:
3 yolks
1 or
200 g sugar
100 g oil
2 sachets of vanilla sugar
500 g of cottage cheese
1 sachet of vanilla pudding (40 g)
500 ml of milk

Glaze:
3 egg whites
3 lg sugar

Method of preparation:
It took : mix all the ingredients and knead until you get a dough, spread the dough with your fingers in the tray (25 * 35 cm), then pour the filling.

For filling : mix the egg with the yolks, the sugar and the vanilla sugar, then add the oil gradually (like mayonnaise), the cottage cheese and the milk mixed with the vanilla pudding (1 sachet of vanilla pudding from Dr. Oetker).

Pour this cream, which is very soft, over the tender dough and put it in the oven, at 180 degrees Celsius, for about 20 minutes (until the filling thickens).

For glaze : mix the egg whites hard, add the sugar, continuing to mix until the sugar dissolves.

Put this meringue over the baked cake and leave the cake in the oven for 10 minutes.


Slit cake with sweet cheese cream and cocoa top

I fondly and nostalgically remember the Fanta cake with sweet cheese cream and cocoa top. Each time, without exception, we had the portions set in advance, because children were always "fighting" on this delicacy. Slightly sour sweet taste of cream cheese in combination with the cocoa top, is the perfection of a refreshing and filling dessert at the same time.

It was one of the most popular, with the advent of the drink of the same name.

I have the recipe from my mother's notebook, which she also has from Aunt Florica, a family friend.

It is easy to make and quite cheap, from a few eggs, flour, some cheese and orange juice comes the miracle called Fanta.

I fondly and nostalgically remember this Fanta cake with sweet cheese cream and cocoa top. Each time, without exception, we had the portions set in advance, because children were always "fighting" on this delicacy. Slightly sweet sour taste of cream cheese in combination with the cocoa top, is the perfection of a refreshing and filling dessert at the same time.

It was one of the most popular, with the advent of the drink of the same name.

I have the recipe from my mother's notebook, which she also has from Aunt Florica, a family friend.

It is easy to make and quite cheap, from a few eggs, flour, some cheese and orange juice comes the miracle called Fanta.

For 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.

How to make Fanta cake with sweet cheese cream and cocoa top

  • 5 eggs
  • 80 g white flour
  • 20 g cocoa
  • 100 g caster sugar
  • 80 ml of sunflower oil
  • A pinch of salt
  • 650 g sweet cottage cheese
  • 250 g butter
  • 250 g powdered sugar
  • 20 g vanilla sugar
  • Grated peel of a lemon

Ingredients for orange jelly:

  • 650 ml slot or orange juice (I put half slot and half freshly squeezed orange juice
  • 80 g caster sugar
  • An envelope of 50 g of vanilla pudding
  • 10 g starch
  • The juice of half a lemon

How to prepare Fanta cake with sweet cheese cream and cocoa top:

Preheat the oven to 175 degrees.

Mix the flour with the cocoa and sift them together in another bowl.

Separate the eggs, mix the yolks with the oil and beat until foamy.

Beat the egg whites with a pinch of salt, then add the sugar gradually.

Pour the yolk composition over the beaten egg whites and beat lightly until incorporated.

Add the cocoa flour composition, and with a Silicone paddle, mix slowly with movements from top to bottom until incorporated.

Pour into a tray or form lined on the bottom with baking paper. Bake for 20-25 minutes or until the toothpick test passes.

Remove from the oven and leave for another 10 minutes in the pan in which it was baked. Then take out the countertop on a grill and let it cool.

How to prepare the cream:

We put all the ingredients in a bowl and beat them until they froth and we get a creamy consistency of the cheese.

Pour the cream over the cold counter and put it in the fridge.

Put all the ingredients in a saucepan and simmer over medium heat, stirring constantly until the cloudy color disappears and becomes translucent. Reduce heat to low and simmer for another minute.

Remove from the heat and let it cool, then pour it over the cream cheese.



Knead a dough from all the ingredients, I put the margarine which is softer and then I passed the flour, to say another 100 grams. Refrigerate the dough for 30 minutes.


Separate 2 eggs. Separately in a bowl, mix: cheese with oil, 175 gr. sugar, vanilla sugar and lemon juice. Then add the pudding powder, milk, 2 egg yolks and a whole egg. It mixes very well, and from this composition I took separately a maglavais polish in which I put about 40 gr. Mac.


I greased the tart form with a little oil, dusted it with flour and spread the dough nicely.


Over which I spread the poppy composition beautifully and over which I overturned the simple cheese composition.


And in the oven with it at a temperature of about 200 degrees at first, then I dropped to 170-18, for about 40 minutes.


Meanwhile, I mixed the remaining 2 egg whites with 50 grams of powdered sugar, and I spread the meringue composition randomly over the tart taken out of the oven, I pressed some raisins in the oven for another 10 minutes until the meringue is browned.


And in order for the meringue syrup to come out, that is, for the dew to appear, cover the tart while it is hot with a plastic dome, until it cools completely.
Leave to cool, and then cut into slices can be served with a cup of coffee for dessert.


The Best Cow Cheese Cake

The best cottage cheese cake. In a bowl put the cottage cheese with the sugar, eggs, raisins and cinnamon and mix. Place the cake in the preheated oven for about 45 minutes. Super delicious, simple and quick to prepare, it is the best and most brilliant cheesecake. If it is still hot, the extra kilogram is guaranteed p.

Beat the cottage cheese with the sugar, vanilla eggs and baking powder. Let's see what we need for the sandwich cake. Over with a spoon, add the cheese from place to place, forming lumps. Now we will prepare the cheese mixture.

Add the rest of the sugar to the cheese and mix 1 vanilla essence well. The best cake with cottage cheese cake with cottage cheese and semolina cake with sweet cheese and meringue cake with sweet cheese and pudding cake with cheese without dough cake with poured cheese cake with cheese easy to make cake with yogurt and cottage cheese. I always surprised everyone with it. In the cake recipe with cottage cheese and raisins I chose to use deli flour for pastry a very fine flour ideal for homemade cakes.

Quick cake with elena butuc cow cheese. Put the egg whites in the fridge, mix the cheese well with a spoon so that they are not muzzles. Incorporate the 2 tablespoons of flour or starch carefully avoiding the formation of lumps. Pour the cheese mixture over the apples and bake in the oven for 45 to 50 minutes at 170 degrees or until the cake solidifies and browns on top.

When I prepare the cake with cottage cheese I can hardly refrain from eating to the limit. I recommend trying it, she recommended it to a mother who didn't have time to cook something sophisticated for her child but didn't want to buy dubious cakes from the trade. If you have drier cheese, pass it through a sieve. From 3 eggs, separate the egg whites from the yolks.

The one for cake in green packaging, the one for pizza in blue packaging and the one for bakery in orange packaging. Ingredients 1 kg sweet cottage cheese 400 ml liquid cream for whipped cream with a minimum of 30 fat 10 eggs 1 1 2 cup powdered sugar 1 sachet of whipped cream 2 sachets vanilla sugar popular biscuits for countertop I measured the ingredients with a cup of 230 ml preparation of molded pie with cheese and. I like everything with cow's cheese I like to eat hot rarely I will eat a pie with cold cheese. In the delight range you will find 4 types of flour.


Hungarian cake "Story" - a fabulous dessert with cottage cheese

Today we have prepared an incredibly delicious and appetizing recipe for Hungarian cake with cottage cheese. It's not a simple cake, it's a story! A dessert that melts in your mouth and that you will enjoy with pleasure to the last piece!

Crumbly countertop with fine cream cheese, bathed in delicate icing of condensed milk and melted chocolate - what could be more delicious? Impress your loved ones with this wonderful dessert!

Countertop ingredients

- 100 g butter (at room temperature)

Note: See Measuring Ingredients

Ingredients for cream cheese

- 2 teaspoons vanilla sugar

Note: See Measuring Ingredients

Ingredients for icing

- 4 tablespoons of sour cream

- 40-50 g of dark chocolate

- 1 tablespoon sour cream (for chocolate)

Note: See Measuring Ingredients

Method of preparation

1. Put the sifted flour in a bowl and add the diced butter, mix and add the sugar and baking powder. Mix the composition with your hands until you get a crumbly mass.

2. Mix all the ingredients for the cheese filling with the mixer.

3. Wallpaper with baking paper a shape with a diameter of 22-24 cm and removable walls. Distribute (in shape) evenly half of the dough, add the cream cheese on top and cover with the other half of the dough.

4. Bake the tart for 45-50 minutes at 180 degrees.

5. Meanwhile, prepare the icing. Combine the cream with the condensed milk.

6. Melt the chocolate in a bain-marie and add a tablespoon of cream.

7. Remove the cake from the oven and immediately pour over it the condensed milk cream icing, and on top of it the hot chocolate icing. Beautifully combine the two glazes with a toothpick.