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Cream with milk cream - Recipe with no. 100

Cream with milk cream - Recipe with no. 100


Wheat:

Mix the eggs with the sugar until they lighten in color and triple in volume. Gradually add 2 tablespoons of flour and mix at low speed. We do this until we finish incorporating all the flour. At the end we add the dye (optional). If you choose to make the cocoa top, you have to mix the flour with the cocoa, pass it through a sieve and then start incorporating it in the egg mixture. Put the composition in an 18 cm tray and bake in the preheated oven at 170 degrees C for 20-30 minutes. We try the countertop with a toothpick to see if it is baked.

Milk cream:

Mix the butter with the powdered sugar until creamy. Dissolve the starch with a glass of milk and boil the rest of the milk. Add the broken chocolate pieces, the 4 tablespoons of sugar and vanilla essence. When the milk is boiled we must add the starch. Stir continuously until it thickens like a pudding. When the milk cream is cold we must incorporate the butter cream into the mixture.

Assembly:

Cut the worktop into 3 sections. We put the first section in the cake ring and syrup it. Add half of the sour cream. We add a second section and syrup it. Add the rest of the cream. We syrup the third section and cover the cake with this section. Leave in the fridge overnight.

Sprinkle coffee or cocoa and put grated chocolate, broken chocolate pieces or chocolate chips.


Cake without baking and without biscuits!

Interesting, unusual and very tasty cake. It looks rich and good-looking on the table, in addition, it is prepared simply and quickly, without baking.

INGREDIENT:

& # 8211 540 gr of cottage cheese at room temperature (3 packs of 180 gr each)

& # 8211 150 ml of 10% cooking cream or milk at room temperature

& # 8211 150 gr of condensed milk

& # 8211 60 gr of raisins (prunes or dried apricots)

& # 8211 10 gr of instant gelatin + 60 ml of milk or water

& # 8211 200 gr of vanilla breadcrumbs + 100 ml of milk.

METHOD OF PREPARATION:

1. Pass the cottage cheese through a sieve or blend it vertically, adding the cream for cooking.

2. Add condensed milk and vanilla. Stir until the composition becomes homogeneous.

3. Mix the gelatin with milk or water and leave it to swell for 3-4 minutes. Then melt it in the microwave for about 20 seconds and stir.

4. Pour the gelatin into the cheese mixture and mix with the mixer.

5. Cut the walnut kernel and chocolate into small pieces. Soak the raisins in boiling water, leave them for 10 minutes, then cut them into small pieces as well.

6. Add the walnut kernels, chocolate and raisins to the cream cheese.

7. Wallpaper a pastry ring (18 cm) with strips of protective foil for oiled documents.

8. As tops, we will use vanilla breadcrumbs. Soak each breadcrumbs in milk and form a countertop at the base of the form.

9. Add half of the cream cheese and spread evenly.

10. You are going to form a second countertop and cover it with cream.

11. Cover the cake with cling film and refrigerate for at least 4 hours, it would be perfect overnight.

12. Take the cake out of the fridge, remove the ring and foil, then decorate the dessert according to your own preferences. We used grated chocolate and chopped walnuts.

The cake is very interesting, with a pleasant taste of chocolate and walnut. The countertops are very similar to those of sponge cake. Try the recipe at the first opportunity!


Cheese cream

Although I made this cream cheese more than a week ago, only today I manage to bring you the recipe. For my birthday, I received a new HP laptop on which I happily started transferring all my files, pictures, documents, etc. It worked perfectly for only 4 days. Only 4 days of happiness after which suddenly the monitor turned black and died. I won't tell you what nerves I had and still have because I can't conceive of giving a considerable amount of money for a new thing that breaks down after only 4 days.

This is the second time I have suffered this with the famous HP brand. The computer I work on now, 4 years old, burned out the third day after I bought it, but I thought it was an isolated case. I called HP for help, they took it and brought it back to me after 5 days.

Now I've had it again, so I definitely don't want to hear about HP products at all.

Of course, I lost a lot of pictures and recipes that I barely managed to partially recover. Among those saved is this miracle cream cheese, similar to Philadelphia cheese. You can combine it with different greens or you can use it to prepare other recipes.


Bohemian cake icing

If you don't want to complicate yourself with homemade cocoa fondant (see the detailed recipe here and its application on Amandine here) I recommend you make a chocolate ganache. Put the whipped cream in a saucepan and heat until almost boiling. If you use very bitter chocolate (with 70% cocoa) it is good to add a good spoonful of sugar. Pull the hat aside and add the broken chocolate pieces. Do not stir immediately as the composition cools! Leave everything still for 3-4 minutes so that the chocolate has time to melt and then mix vigorously with a kitchen towel until the mixture becomes homogeneous and fine. Finally add the butter and mix again. This ganache it must not be completely cooled and beaten because it is used as a glaze.

You will get a smooth and shiny ganache. Leave it to cool for 15-20 minutes.

I placed the grill with the pandispan squares on a large tray lined with baking paper. This way I will be able to recover the icing from them. I glazed each piece in turn, smoothing it lightly with a metal spatula. Here are the glazed squares. I repeat, I used fondant to always make myself and I always have at hand. If you glaze with ganache, you will have to let the cakes cool for 30 minutes. If you glaze with fondant, you will have to leave them on the work table so that it drips and forms a crust (the cold does not do well with the fondant glazes).


Cream with milk cream - Recipe with no. 100 - Recipes

Posted by Postolache Violeta on March 08, 2021 in american recipes cheese recipes cake recipes festive recipes christmas recipes | Comments: 0

Because today is a special day, and today's recipe had to be a special one, so I chose the delicate "Red Velvet" cake in translation red velvet, a name that seems to be related to the red, velvety cake tops. In the past, the reddish color of the countertop did not come from dyes, but due to a chemical reaction between cocoa and whipped milk.
Red Velvet cake is an American cake recipe with wet top and fine cream cheese, which has become very popular around the world. In the original recipe, the cake has a glaze of cream cheese and butter on top, but I chose to put the cream on top as well, especially since I had enough.


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How to make Dobos cake recipe?

How to make sheets for Dobos cake?

For the sheets it is good to divide all the ingredients in half and make 6 sheets, after which we make 6 more sheets from the other half of the ingredients.

The egg whites are mixed with the sugar and the yolk with the oil in separate bowls.

Put the yolks mixed with the oil over the egg whites and mix a little more.


Sift the flour and add it, stirring lightly with a spatula.

Bake sheets are prepared and circles are made with a pencil (diameter 26 cm).

Turn the sheets on the other side, so as not to put the dough on the side we drew. Place 4 full tablespoons of the sheet composition on each sheet.

It spreads over the entire circled surface. Bake the sheets two at 160 degrees with ventilation for 15 minutes.

How to make cocoa cream for the Dobos tor?

10 eggs mix well with cocoa and sugar. Place on a steam bath and mix until thickened.

Be very careful: it does not boil, it just gets hot, but if you put your finger in the cream, it should be hot and that's it, not boiling.

Leave to cool. When the egg cream is cold, froth the butter with powdered sugar. From the egg cream add in the foamed butter little by little and mix very well.

How to assemble the Dobos cake with cocoa cream?

We prepare a detachable circle and a support to mount the cake.

We put the first sheet of dobos and we take with a spoon only two full spoons of cream and we spread on the whole surface. We put the next dobos sheet and 2 tablespoons full of cream.

We continue until we finish 10 sheets, we stop two of them. The remaining cream is used for hazelnuts and wrapped the cake around.

How to make caramel for decoration at Dobo & # 537 Cake?

Caramelize 150 grams of sugar in a pan with a thick bottom, until it melts and turns golden. Add 45 grams of butter and 1 tablespoon of vinegar.

The caramel is spread over a sheet of Dobos. Let it harden a little, 2-3 minutes, then cut it into 15 equal triangles that we use for decoration.

If you don't succeed at first, it's not serious, you have another sheet of cake and try to caramelize it once more.

Place the caramelized sugar pieces on the cake greased with cocoa cream, supported by the cream hazelnuts. On the edge, the cake can be left simple or dressed in ground walnut.

The cake is served the next day! It needs to stay cold to soften the sheets.

The recipe and the pictures belong to Mrs. Daniela Viorica Stanimirescu and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.


How to prepare Raffaello cake with mascarpone and coconut

Coconut egg white cake top

I greased the whole form of cake with butter and covered it with flour. I put the butter in a thicker layer than usual because I want it to soak in the top and give it a special flavor. In a clean and dry pan, lightly fry the 100 g of coconut flakes on the counter. Be careful not to burn! The flakes must be golden to develop their flavor. I let them cool.

I heated the oven to 180 C (medium to high for gas).

I put the egg whites in the bowl of the mixer (which must be very clean and well degreased), I put a pinch of salt and I beat them hard. I added caster sugar and vanilla and continued beating until I got a thick, hard & # 8211 meringue foam.

I added to the bowl the golden coconut flakes and sifted flour and I incorporated them gently with a spatula, with movements from top to bottom.

I transferred the composition in a greased form and lined with flour and I leveled it slightly with a spatula. Ready! Go baking. The oven was already preheated to 180 C!

I baked the top for 35-40 minutes until it browned nicely. I took it out of the oven and immediately turned it over on a kitchen grill. This step is very important because it gets wet if it stays in shape (it condenses). I let it cool. Alas, how good coconut and vanilla smells!

Raffaello cake cream

Vanilla cream base (see here in detail how it is done) must be prepared in advance so that it has time to cool down and then cool down for a few hours in the freezer! I heated the milk over medium heat to bring it close to boiling (85-90 C). In the bowl of the mixer I rubbed the yolks with a pinch of salt, vanilla and caster sugar. I added the starch and mixed it well. I poured the hot milk into the strand over this mixture and mixed at low speed (so as not to splash). I transferred everything back to the pot in which it boiled and put it back on low heat. I stirred constantly until it came to a boil and let it boil for 1-2 minutes. The ultimate test is tasting: if we no longer feel the raw starch, it means it is done.

I lined a large tray with cling film and poured hot cream into it. I immediately covered it with plastic wrap (so as not to crust) and left it to cool for 2-3 hours until it reached room temperature, then I put it in the fridge for 4-5 hours (at least better overnight). The next day will be properly coagulated.

I placed the cold and hard vanilla cream in the bowl of the robot and mixed it a little to make it creamy again. I added the mascarpone and coconut flakes and mixed a little more. Separately I beat the whipped cream (La Dorna 35%) & # 8211 well cooled beforehand. I incorporated with the spatula (manually) and whipped cream in the vanilla cream mix with mascarpone. I obtained a flour cream, with an outfit, creamy and tasty.

Bridge: now beat all the necessary whipped cream (including the one for decoration). Then divide it in 2 and sweeten with a teaspoon of powdered sugar only the part of the whipped cream with which you cover the cake. Let it cool until it's his turn.

I let the cream cool for 15 minutes.

Raffaello cake syrup

In a saucepan I boiled water, sugar and vanilla. I let them boil for 1-2 minutes and ready. I put out the fire and poured the syrup to cool. If the cake is intended for adults, I recommend you to syrup it with white liqueur and coconut cream (it can be found in supermarkets). I've done it before a cheesecake full of Pina Colada & # 8211 recipe here.


Cupcakes with carrots and cream cheese

This is my first carrot cake, I was somewhat reluctant to use carrots in sweet things, until I remembered teddy, that juice in small bottles from which I stole a mouthful of my daughter when she was little :) ). Obviously, the carrots are sweet and beautifully colored and these cupcakes with carrots and cream cheese filling dispelled all my doubts. On top of the muffins, the carrot cupcakes (as he calls them) are very easy to make and are good and tender, so this carrot cake will be made at my house, especially since my husband also liked it. Funny thing, my husband thought the carrots I decorated the carrot cupcakes with are real :)). He moved the plate of muffins from here to there a few times, helped me photograph them and finally took one out on his plate, at which point he asked me candidly: & # 8222Yes & # 8217 how does this carrot taste with is the cake raw or cooked? & # 8221 Carrots are made from marzipan and are just one of the many possible decorating ideas for these carrot muffins and cream cheese. The easiest thing is to simply powder them with powdered sugar and & # 8230 good appetite, but before that I get to work.

Preparation time: 00:25 hours
Cooking time: 00:25 hours
Total Time: 00:50 hours
Number of servings: 12
Degree of difficulty: environment

  • 275 grams of flour
  • 1/2 sachet of baking powder
  • 2 teaspoons cinnamon
  • 200 grams of sugar
  • 100 grams of butter
  • 3 whole eggs
  • 1 pinch of salt
  • 2 large carrots, put on a fine grater
  • 150 ml. of yogurt or whipped milk
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons of milk to adjust the density of the composition, if necessary (depending on the size of the eggs and carrots and the quality of the flour, the composition may be a little too dense, in which case add a few tablespoons of milk)
  • cream cheese: 230 grams of cream cheese, finely grated peel of one lemon (only the yellow part), juice of 1/2 lemon, 1 teaspoon of vanilla extract, 75 grams of sugar, 1 teaspoon of top of corn starch (gustin)
  • in addition, 2 tablespoons of sugar to finish the cakes before putting them in the oven
  • decoration according to preference (the simplest is powdered sugar)

for this recipe you need a tray or special shapes for muffins and paper baskets for muffins

1. Mix the cream cheese with the sugar, peel and lemon juice and starch until a homogeneous and creamy mixture is obtained.

2. Turn on the oven and set it at 180 degrees Celsius.

2. In a large bowl put eggs, yogurt and melted butter (but not hot) along with the 200 grams of sugar and salt and mix well.

3. Mix the flour with the cinnamon and the baking powder and add it all at once over the liquid ingredients (picture 1).

4. Mix briefly several times, until the flour is incorporated, clean the walls of the bowl with a spatula with flour and add it back to the composition, mix again until everything is homogeneous (picture 2).

5. Add the vanilla extract and grated carrots, all at once (picture 3).

6. Mix briefly several times, until the carrots are evenly incorporated into the dough (picture 4). If the dough is too hard, add 2-3 tablespoons of milk. The consistency should be like butter cream, as you like the cream with which you cover a cake, to be dense so that it does not fall off the blades of the mixer but still you can easily work with it, so should this dough.

To whip the muffins with carrots and cream cheese, you can simply put a teaspoon of dough on the bottom of the forms in which you have already put the paper baskets for muffins, then a tablespoon of cream cheese and cover everything with dough. I thought it would be much simpler and I would have more accurate results if I put the composition in an ornamental pos with a wide opening.

I spread a layer of dough on the bottom of the molds, then a border on the edge. With a teaspoon I deepened the & # 8222 nest & # 8221 formed and then I added a spoonful of cream cheese (cream cheese that you have to somehow divide as evenly as possible between the 12 muffins).

& # 8230and then I sprinkled the dough on top of the cream, covering it carefully. At the end, sprinkle the surface of the muffins with the 2 tablespoons of caster sugar for finishing.

Put the cupcakes in the preheated oven at 180 degrees Celsius and bake for 20-25 minutes, to be golden brown.

Leave to cool for 30-40 minutes, so that the cheese filling settles well, then powder with powdered sugar or glaze with a glaze or decorate in the desired way and can be enjoyed.

The marzipan carrots that I made and glued with a drop of white chocolate on top of the muffins turn them into a festive dessert that I recommend, why not, as a possible alternative to cheesecake for Easter meal or another festive occasion. Anyway, they are very tasty and the next day they are even more so :).


Tips for successful cakes

Never rush when preparing the top or cream for a cake. It is very important to prepare all the ingredients, to weigh them and to have them at hand. One of the secrets is to combine cream, top and flavors in harmony. Never use more than two different flavors for a cake. Keep in mind that the tops with cocoa or chocolate go well with white or dark chocolate creams, with vanilla cream, and the white ones, simple, with intensely flavored creams, but also with vanilla cream. The vanilla aroma goes to the white tops, and the rum to the chocolate ones. Chocolate goes very well with lemon, orange or mint. A lemon or orange cream does not need other flavors for the countertop. You can syrup the dense countertops (those made only with eggs, sugar and flour), but you don't have to turn them into savarines. For vanilla and caramel cream, choose countertops that are moist without the need to be syruped (usually, these are those prepared with butter or oil and milk or yogurt).

Do not hesitate to use atypical countertops, such as those made with carrots, red tops, with beets, or food coloring. Carrot cake goes perfectly with mascarpone cream with white chocolate, for example.


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