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Beat the egg whites with a pinch of salt and sugar. We incorporate the yolks, the baking powder, the sugar with vanilla pods, and at the filling the flour that we sift before. Grease a removable tray with butter, line it with flour and pour the composition into it. Put it in the hot oven for 10-12 minutes until the top is baked. We take it out when it is ready and let it cool.
We stop a few tablespoons of thawed berry juice. We mix the fruits with the sugar, the seeds from the vanilla pod and we put them on low heat. When the sugar has melted, dissolve the starch with 2-3 tablespoons of water and pour it over the fruit. Let it boil for 3-4 minutes and remove from the heat. Cover the tray in which I baked the top with foil, put the top and pour the hot jelly on top and let it cool.
In a bowl, mix the sugar with the starch, the vanilla bean seeds, a little milk and the berry juice. We turn all these well with a goal so that they do not have lumps. We put the rest of the milk on the fire and when it boils, we put the starch mixture and turn the heat to low. Stir continuously until it thickens like a pudding and then remove from the heat. Add the butter and incorporate it well. Let the cream cool for 5 minutes, then put it over the jelly and let the cake cool.
We take it out of the tray on a plate, decorate it with white chocolate chips and serve!
Ice cream with berries
Recently I saw a report claiming that most ice creams on the market contain additives, E's, chemicals and less eggs, milk and other natural ingredients. I think it's true, that's why I say it's worth investing in an ice cream machine, the simple one with a battery that can be found at prices up to 100 RON. ice cream can be made at home without an ice cream machine, but it comes out a little finer and with slightly smaller ice crystals.
This recipe is extremely tasty and simple. And much healthier than commercial ice cream. It has sugar and yes, sugar is combined with fats, but at least the berries are real and practically unprepared, so it keeps absolutely all its vitamins and properties! One more thing, this recipe is prepared with raw eggs. You can also make a soda, heating the milk and cream well on the fire and putting it lightly over the eggs. But I'm in the experimentation stage and I'm still looking for different ice cream recipes. It comes with some ice crystals, especially if you don't have an ice cream machine!
- 2 eggs husband
- 170 g of fine sugar
- 480 ml sweet cream
- 250 ml of skim milk
- 350 g berries (I mixed blackberries, raspberries and blueberries in equal proportions)
- 160 g sugar
- juice from half a small lemon
The berries are washed and cleaned, then mixed with 160 g of sugar and lemon juice. Let cool for two hours, stirring every 30 minutes. For the base of the ice cream, beat the eggs with the mixer at high speed, 2 minutes, until they become fluffy. Gradually add the sugar, continuing to beat. After all the sugar has been added, beat for another 3-4 minutes. You can also optionally add a drop of vanilla extract. Add milk and sweet cream, mix well and keep cool.
When you want to make ice cream, strain the juice left by the berries into the basic cream. Coarsely squeeze the berries into a puree in which to leave larger pieces of fruit. You can use the utensil with which you mash the mashed potatoes, or a fork. Mix the puree obtained with the base cream, then pour the composition into the ice cream maker and prepare according to the manufacturer's instructions. Pour the ice cream into a container and place in the freezer. For 4 hours, mix well with a fork every hour to break the ice crystals. Good appetite and health!
Chocolate and berry cake
I had to choose between a cake or individual cakes & # 8230 and I finally chose them to surprise some dear people with whom I spent a beautiful day in the country, outdoors.
A very successful combination with chocolate and berries to the taste of all those we spent the day with.
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Creamy cake with jelly icing and berries
Ingredients for fruit jelly:a packet of fruit jelly (Dr Oetker), 10g sugar, 250ml berry juice for fruit jelly preparation, 2 tablespoons sour cherries, 500 g fresh berries
Ingredients for cream and garnish:5 egg yolks, 5 tablespoons sugar, 200ml milk, 20 g gelatin, 400 ml whipped cream, 2 tablespoons lemon juice, 200 g berries for garnish, 2 tablespoons powdered sugar
Method of preparation :Countertop preparation. Separate the egg whites from the yolks. The butter kept at room temperature is rubbed with half the amount of sugar, with the vanilla sugar, and the yolks are added one by one. Mix the egg whites until they froth with the rest of the sugar, and add them to the composition. Mix until smooth and make up with flour added in the rain, mixed with baking powder. Mix well and pour the dough into a round tray with a diameter of 25 cm, lined with baking paper and bake at 180 degrees C for about 25-30 minutes, then leave to cool until you prepare the cream.
Preparation of the cream. In a metal bowl, place the yolks with the sugar and milk added gradually, and place the bowl in a bain-marie. Stir continuously until it thickens and melts all the sugar. The gelatin is hydrated in a bowl with a little cold water and left for about 10 minutes. Remove the gelatin and incorporate it into the cream, then mix for about 2-3 minutes and allow to cool. The mixed whipped cream is added to the cream, mixed with lemon juice and mixed.
Preparing the jellyi. The jelly is prepared according to the instructions on the package, but instead of water, fruit juice mixed with sour cherries is used. When it cools down a bit, mix with the berries.
Assembling the cake. Syrup the top with a little compote juice, spread the cream evenly and pour the warm jelly over the cream. Let the cake cool for about 2 hours, then it can be portioned and served.
The kitchen of our house
My plans with cake 2 for Alexandra's name day were thwarted by the small space offered by the freezer drawers (I wanted to try a cake with a vertical, decorated countertop), so I had to go for the already classic version: cheese cake, yogurt and whipped cream, fruit creams and, at the special request of the celebrant, blackberry jelly.
TABLE INGREDIENTS for 20 servings (28cm):
5 eggs husband
2 sachets of vanilla sugar
a pinch of salt
500g cream cheese
450g plain yogurt
2-3 tablespoons vanilla essence
2 gelatin sachets
400g liquid cream
1 sachet of whipping cream
1 large mango (for a more intense color, 2 fruits work better)
1 tablespoon vanilla essence
4 sheets of gelatin
Jelly of blackberries is obtained starting from blackberry coulis, prepared as HERE.
Because I used some of the jelly ingredients to syrup the top, I prepared the Coulis with the rest of the cake, although I prepared the jelly and put it on the cake only after the cream hardened (in this case, the next day).
Before passing the boiled fruit mixture, keep about 10 tablespoons of the juice obtained from boiling. It will be used to syrup the countertop.
The rest of the juice and fruit are passed, then sifted to remove the seeds.
leaf pandispan is prepared as HERE.
Cut the convex part of the countertop, then place it on the cake tray.
For cream mix, in a large bowl, cheese, yogurt, sugar and vanilla essence.
The cream obtained is divided into two parts: a smaller one for the mango cream and a larger one for the white one (simple). The bowl with the simple cream cheese mixture is placed in the refrigerator.
Soak (together or separately) the 2 sachets of gelatin in 100 and 200ml of cold water, respectively. If they are soaked together (2 sachets in 200ml water), care must be taken that the gelatin is evenly spread on the surface of the water so that it can be easily divided in half for the next step, when it is dissolved on the fire. little.
Once the gelatin has dissolved, remove from the heat and, while still hot, pour it thinly over the remaining cream cheese, stirring constantly.
Whip the liquid cream for a few minutes, and after it starts to harden slightly, add the hardening powder, little by little.
Half of the whipped cream is added over the gelatin cream.
Separately prepare the mango puree, from the peeled fruit slices. The puree is incorporated into the previously prepared composition.
The top is syruped with blackberry syrup put aside from the preparation of Coulis.
Pour the mango cream over the syrupy top and then level the mango cream, then put the still unfinished cake in the fridge and remove the rest of the cream cheese.
Prepare the rest of the gelatin on the fire, incorporate it in the rest of the cheese, and finally add the rest of the whipped cream.
The cream thus obtained is poured over the mango, then the form is covered with food foil and refrigerated for about 6 hours (overnight).
Prepare the jelly 2-3 hours before serving.
The coulis heats up without boiling.
Soak the gelatin sheets in cold water and leave for 10 minutes.
At the end of the interval, remove from the water, drain, then add to the bowl with blackberry puree (Coulis), mix a little (a few seconds), until you no longer feel the sheets in the composition.
The bowl with hot jelly is cooled in a cold water bath, until it is slightly warm, after which it is poured over the cake.
Because it seemed to me that the top of the cake is too dark, I added a few pieces of white chocolate in the jelly.
As I did not allow time for the jelly to harden at all, when I transported and lifted the cake to place it on the refrigerator shelf, I had to move very easily, so as not to move the chocolates from their place. Therefore, in order not to bother with the snail's walk, next time I will leave the jelly for 5 minutes in the cold, then I will add the decoration. :)
Cake recipe with yogurt and fruit
CakesDessertsPastryFrozen Yogurt Pies. Semolina pudding with berries Unbaked Desserts, Recipes. Mix the cream cheese with the powdered sugar, then add the vanilla essence, peach yogurt, melted gelatin and whipped cream. Krispie Treats, Rice Krispies, Baked Goods, Baking. Otherwise, we are dealing with two yogurt creams: one simple, and the other with strawberries, stabilized with gelatin, and a strawberry jelly. Dissolve the gelatin in cold water, beat the whipped cream, add the amount of berry yogurt then the gelatin and before pouring this cream. Pancakes with sweet cheese, raisins, vanilla cream and meringue. Trio of ice cream with fresh fruit and candied fruit. Cake with tender leaves with walnuts and cream. Beetroot cream soup with coconut milk.
Zucchini salad with mayonnaise and yogurt. Read the recipe further: Chef. It was fine, soft and vanilla cream, sour, Snow White cake.
When the milk boils, pour the egg and semolina mixture and mix. Cover the cream with the remaining 6 sheets of dough, each well greased with butter.
Retake to the Miki
A cake that I recommend for festive meals, because it is a light cake. I also recommend it for hot summer days or when you want something sweet and good.
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- 4 tablespoons oil
- 1 teaspoon baking powder
- 1 sachet of vanilla sugar
- a pinch of salt
- 350ml sweetened liquid cream
- 300ml yogurt
- 1 sachet of gelatin
- 1 sachet of vanilla sugar
- 5 tablespoons sugar (or how much you like sweet)
- 500g berries
- 2 tablespoons powdered sugar
- 100ml cherry or cherry liqueur
- 2 jelly cake envelopes
- 4 tablespoons sugar
We separate the egg whites from the yolks. We mix the egg whites with 2 tablespoons of sugar until they harden, and we mix the yolks together with 2 tablespoons of sugar, vanilla sugar, oil, salt and baking powder until we obtain a white-yellow composition, which we pour over egg whites.
With a spoon, gradually incorporate the flour, stirring gently from the bottom up.
We put the obtained composition in the shape of a cake, in which we previously put baking paper and greased it with oil. Put the form in the preheated oven at 180 degrees for 30-35 minutes, depending on the oven. When it is ready, take it out of the form and put it on a grill to cool.
In a bowl put the fruits (I had frozen), powdered sugar, liqueur and put in the microwave for 1 minute or until the sugar melts, but without softening the fruits too much, then let them drain.
Peanut butter tart with orange cream and berries
180 grams of flour
60 grams of powdered sugar
50 grams of ground hazelnuts
100 grams of butter
400 grams of berries
10 grams of powdered sugar
250 grams of mascarpone
10 grams of powdered sugar
150 ml sour cream
grated juice and peel from an orange.
How to prepare hazelnut and berry tart
Preheat the oven to 190 degrees. In a bowl, mix the flour with the sugar and ground hazelnuts. Add the yolks and 2 tablespoons of cold water and mix well until you get a paste. Let cool for 30 minutes.
Then roll out the dough into a round shape and let it cool again for 15 minutes. Then cover with baking paper and bake for 15 minutes.
For the cream, mix the berries with brown sugar. In a bowl, mix the mascarpone with powdered sugar and sour cream. Add the orange juice and peel and mix well. Pour the composition into the pan, and add the berries on top. Let cool for a few hours. Powder with sugar.
How to serve hazelnut and berry tart
Peanut and berry tart is served as such.
Let me tell you what Wikipedia says about the Medovik cake. & # 8220Medovik is a layered cake, popular in the former Soviet countries. The characteristic ingredients are honey, sour cream or condensed milk. It is a dessert known for its long cooking time. It consists of layers of pandispan and cream filling and is often covered with nuts or crumbs [& hellip]
Macarons with vanilla cream and strawberry jelly
If it's still strawberry season, I say let's indulge in macarons with vanilla cream and strawberry jelly
Macarons with raspberries and lemon curd
I still hope summer comes. And still asteeeept and asteeeept. And thinking of the heat, looking at the macaroni in the oven, I remembered the lemonade. So I made macarons with raspberries and lemon curd. Is summer coming now?
Strawberry and spinach salad
I love salads. But not the simple ones but the ones that combine fruits, vegetables, meat, sweets, salt and sour. Last night I prepared a salad quickly, just like I told you above. I'll leave you with the recipe, maybe it will inspire you.
About the blogI am Ann! I like it? I like working with children and I like to cook. Anything! But I prefer to make sweets.
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Raw Vegan Joy Joy, health, flavors and color
Yesterday I celebrated a year of raw vegan meetings in Cluj.
It was a warm, intimate meeting full of raw goodies. We felt very good together, as evidenced by the late hour of the night when we left Samsara Tea House. Some pictures from the event can be found here.
I prepared for this Potluck a basil pesto, chia seed caviar and this berry cake.
I have said on other occasions that I eat very simply, processing as little food as I can, but on the occasion of these meetings, because I know that few people are as strict as I am, and because I want to pamper them, I give free rein to my creativity in terms of raw sweets. This is the recipe for the most flavorful cake I've made so far:
- Rocks - 500 g - 300 g - 500 g - 70 g
- Fruit cream - 500 g - 200 g - 100 g - 500 g - 5 tablespoons - 4 pieces (inside) - 3 tablespoons - 1 knife tip
- Topping - 200 g
Lately I have changed some things in the way I prepare the ingredients for raw sweets. In this case, for the countertop, I crushed cashews and almonds with the help of a grinder (my juicer also has this option).
I kneaded the almond flour, the cashew flour, the coconut oil and the dates until the whole composition was well homogenized, then I pressed it in a culinary circle.
For the cream, for the beginning I put the raspberries and cherries in the blender and I crushed them using the ice option. I heated the palm oil in a bain-marie to 40 degrees. The cashew nut was ground as well as for the countertop. After that I mixed all the ingredients in the robot with an S-blade until everything got a creamy consistency. I poured the cream over the counter and left the cake in the freezer for a few hours. I decorated it with frozen berries. It must be taken out of the freezer two hours before and can be stored in the refrigerator for two days.