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Delicious cake desert

Delicious cake desert


Preparation of the top: separate the eggs, beat the 10 yolks with the sugar and vanilla sugar with the mixer at high speed until the sugar melts and a dense cream results. Add flour, baking powder, cocoa and semolina. Mix on low speed, then gradually add milk, oil and honey. Mix lightly with the 10 beaten egg whites with a pinch of salt and a little lemon juice. The final composition is more liquid. Bake two sheets in a tray measuring 25/35 cm on baking paper, in the preheated oven at 180 gr. Celsius, about 20 minutes. Allow to cool on a board without removing the baking paper.

Preparation of white chocolate cream: put gelatin to hydrate in cold water. Melt the white chocolate. The milk is boiled, minus 50 ml which is kept. Mix the sugar with the starch, add the beaten eggs with the fork and the 50 ml of milk. Add the egg and starch mixture over the hot dishes and simmer, stirring constantly with a whisk until thickened and then set aside. Add the melted chocolate and incorporate into the hot cream.


Hydrated gelatin is added over the cream with warm white chocolate.

Mix very well until the gelatin is completely dissolved in the cream. Allow to cool.

Meanwhile, beat the cold cream from the fridge with the mixer at high speed until you get a very strong cream.

After the cream has cooled to room temperature, mix in the cream a few tablespoons of whipped cream until well incorporated, then pour all the cream over the whipped cream, stirring gently with circular movements from bottom to top until all the cream is incorporated and the cream has a fine and frothy texture.

To assemble the cake, we divided the two tops into two parts, one two-thirds and the other one-third, the cake had three layers of top, the middle one being two pieces.

I used a deep, high-walled tray that I lined with cling film and placed the first sheet of countertop over which I poured half the amount of white chocolate cream. I cooled it in the freezer to harden the cream as soon as possible.

Meanwhile, I prepared the cherry jelly: I soaked the gelatin in 3 tablespoons of cold water. I put the cherries and 500 ml of water in a saucepan on the fire. I mixed the starch with the sugar and I mixed well with the difference of 100 ml of liquid. I added the mixture of sugar and starch over the cherries and boiled until the composition thickened. In the hot composition I incorporated hydrated gelatin.

I cooled the cherry jelly so that it was warm and fluid, but not hot. I poured half of the jelly over the already hardened cream. I put the second countertop consisting of the two pieces, then I poured the other half of the cream. I let it cool again until it hardened, I poured the rest of the cherry jelly and put the last sheet on the counter. I covered the cake with cling film and left it in the fridge for 3 hours, then I turned it over on a plate.


I straightened the edges with a knife and finished it quickly: I prepared the chocolate icing by mixing all the ingredients on a steam bath, until the chocolate melted and I poured it over the cake.

I evened out the edges and quickly decorated the cake with a little white chocolate, cherries drawn in white chocolate and ornaments from Dr. Oetker.




Super fast cake, prepared without baking. A useful delight!

A nice and useful cake, which is actually prepared in a few minutes. It is so simple that it can be prepared even by a child. Just mix the ingredients and let the cake set!

-400 g of fermented cream (with any fat content)

-a can of condensed milk

1. Prepare the cream: mix the fermented cream and condensed milk.

2. Peel the roasted peanuts. Cut the walnuts into pieces (do not grind them too hard).

3.Cut the plums and dried apricots into pieces.

4. Wash the raisins with warm water and dry them with paper towels.

5. Break the biscuits into pieces or use small biscuits (that's how we did it). Put them in a deep bowl.

6.Add the prepared fruits and nuts. Stir.

7. Add the cream. Stir.

8. Spread evenly the composition obtained in the form lined with food foil, pressing it periodically, so that the cake does not contain large gaps.

9. Cover the cake with cling film and refrigerate for 8 hours so that it penetrates and coagulates.

10.Then turn it over on a plate and remove the food foil from its surface.


Carrot cake or carrot cake is one of desserts simple and tasty that should not be missing from the holiday table, but chosen to be one loved by children.

This dessert has a special taste due to the carrots and is ideal for the little ones who do not eat too many vegetables. Kids will enjoy this cake without knowing which vegetables they actually eat.

Ingredients needed for the carrot cake top:

  • 280 grams of white flour
  • 225 ml of sunflower oil
  • 300 grams of grated carrots
  • 250 grams of brown sugar
  • 3 medium eggs
  • 75 grams of chopped almonds, walnuts or hazelnuts
  • peeled from a medium orange
  • a teaspoon of cinnamon
  • a knife tip of grated nutmeg
  • a small teaspoon of freshly grated ginger
  • a quarter teaspoon of baking soda
  • a sachet of baking powder
  • a pinch of salt

Ingredients needed to fill the carrot cake:


We will need a bowl in which we will put the eggs together with the sugar. We beat the eggs cold, not at room temperature. Mix the composition on high speed for 10 minutes. Then we will be sure that the eggs are well beaten. We sift the cocoa powder here. We will no longer use the mixer, but the target. We will mix with the goal from the bottom up. We will notice some small cocoa spots in the mixture, but over time they will disappear. Sift the sifted flour in 3 (even 4 rounds) rounds and mix from top to bottom with a sieve.

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We put the dough in a tray lined with paper above the height of the tray (18 cm, maybe 20 cm, but it will not be so high). Gently shake the tray to set the composition. Put the tray in the superheated oven at 180 degrees C for 25-30 minutes. We check the sponge cake with a toothpick. After the pandispan is ready, leave the oven door slightly open. After the pandispan has cooled, we wrap it in cling film and put it in the fridge (this way it gets wetter) or we can use it after it has cooled completely.


Yogurt and fruit cake, a delight for the whole family

Yogurt and fruit cake. This cake and yogurt recipe is absolutely delicious and easy to prepare. In addition, you can prepare it both in the seasons when you find fresh fruit in the market, and in winter, and you can also use the crushed fruits from jams and jam.

You can divide this cake with about 8-10 people or with 4-5 more greedy people, who will also ask for the second portion.


"Poultry milk" cake, step by step recipe

For the brownie top, it is best if all the ingredients are at room temperature.

How to prepare a chocolate brownie: Mix the butter with the sugar until it becomes a creamy mixture. Add the eggs one at a time, stirring each time until smooth.

Mix the dry ingredients. Sift the dry ingredients gradually into the butter and egg mixture. Preheat the oven to 175-180 degrees. Spread the dough in a prepared mold (I have a mold with a diameter of about 20 cm), level it with a spatula. And put the brownie in the oven in a preheated oven at 175-180 degrees for 20-35 minutes.

Check the worktop with a wooden toothpick - the finished brownie is slightly damp inside, do not dry it too much. Turn off the oven, open the door and let the brownie finish until it cools completely. 3 countertops will come out of the listed ingredients. Two of the cakes are left intact, one is cut into strips 1.5-2 cm wide.

Prepare the ingredients for the "Poultry Milk" soufflé - you need chilled egg whites and the rest of the ingredients - at room temperature. First, soak the gelatin in water with half the citric acid and sugar. (Check the soaking time on the packaging of your gelatin, it may vary from one manufacturer to another).

Beat the butter at room temperature and the condensed milk with a mixer. The resulting butter cream and condensed milk cream are set aside.

Beat the egg whites with a mixer until strong peaks form. The bowl and mixer must be perfectly clean, without traces of fat (because the fat prevents the egg whites from beating), not even small particles of egg yolk must be present in the egg whites. Properly beaten egg whites are very important for a successful poultry milk cake. Beat the egg whites on high speed until strong peaks form, while beating add the remaining citric acid. Stable tips mean that beaten egg whites do not fall from an overturned bowl.

Returning to the gelatin-gelatin mixture, it must be dissolved either in a water bath or in a microwave oven. Gelatin and sugar should be completely dissolved, you should see a few bubbles, but the mass should not boil! It is important not to let the gelatin boil!

In the beaten egg whites, stirring constantly, pour the hot mass of gelatin into a drizzle - the hot syrup of gelatin and sugar will make the egg whites boil and increase greatly in volume. We continue to beat for another 5-10 minutes, until the table cools to room temperature.

Slightly incorporate the butter cream, one tablespoon at a time, into the egg white gelatin cream. The mixture of butter and condensed milk will shrink a little, but will still remain airy.

Assemble the "Poultry Milk" cake - in a cake tin with removable edges, place one of the brownie tops on the bottom. Pour half of the "poultry" cream on top and leave in the freezer for a few minutes, so that the soufflé hardens a little.

Place the strips of the sliced ​​brownie on the soufflé layer and pour in the remaining soufflé. Cover with the second countertop - and the bird's milk cake is ready! Now it must be refrigerated for a few hours to allow the soufflé to solidify and the cake to soften.

When the "Poultry Milk" cake is ready, gently remove the pouring ring, trying not to damage the edges of the cake (use a long, thin knife for this), and the delicious cake is ready. If you want, you can decorate the cake to your liking or pour chocolate icing, although the cake looks quite elegant and without other "fireworks".


"Gentle" cake (without baking) - a real treat on your table!

The delicious "Gingășie" cake is prepared very quickly, and its refined taste will delight everyone. It simply melts in your mouth! With each spoon you will want to eat more: the cream and the biscuit dough create an exceptional tandem!

INGREDIENT:
For the cake:

-200 g of biscuits (salty crackers)

-½ teaspoon of vanilla sugar

-4 tablespoons of cocoa powder

METHOD OF PREPARATION:
1.Prepare the cream: beat the eggs with a fork or fork until you get a homogeneous mass.

2. Pour the milk into the beaten eggs.

3.Add condensed milk and vanilla sugar. Mix all ingredients until smooth.

4.Put the mixture obtained on low heat and, stirring constantly, bring it to the boil. Boil it for about 2 minutes and remove from the heat: it should thicken a little. Put it aside.

5. While the cream cools, prepare the icing: put the sugar and cocoa powder in a metal bowl and mix them with a whisk or spoon until smooth.

6.Add the milk and mix all the ingredients so that no lumps form.

7. Put the pot on low heat and, stirring constantly, boil the icing until smooth. Take it off the heat and set it aside.

8.Cut the butter at room temperature into cubes and beat it a little with the mixer.

9. Pour the chilled cream into the beaten butter. Mix until smooth.

10. Assemble the cake: take a deep tray and line it with baking paper. Place the first layer of biscuits in it, then cover it with a layer of cream. 11. Alternate the layers until the biscuits are finished. Then cover the cake with chocolate icing.

12. Refrigerate the cake for a few hours.

This fragrant and tender cake will become a real delight for your family. And how delicious it is when served with tea or strong coffee! Try it! You will not regret!


Low-carb chocolate cake

Mix the ground walnuts with the sweetener and melted butter. A composition like wet sand should come out. Spread in a tray with removable walls (mine is 17 cm in diameter), lined with baking paper, press with your hands to form a base. If you want, you can also form a small round edge.


Beat the well-chilled cream in a bowl for a few minutes with the sweetener until it begins to take shape. Melt the chocolate separately in a steam bath or microwave.

Allow to cool slightly, then incorporate into whipped cream.

Homogenize the composition and pour over the counter. Level the surface and let it cool for at least 4 hours.

With the help of a knife soaked in warm water and wiped well with each cut, the cake is cut into thin slices (it is very consistent) and served. With coffee it's great!

TOTAL: 865 grams, 3863.7 calories, 51.7 protein, 365.4 fat, 66.8 carbohydrates, 6.7 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

4.5 Based on 57 Review (s)

Unbaked biscuit cake. A real treat for the weekend

You can also add nuts, almonds, dried or even fresh fruit, depending on your preferences. Here's how easy it is to prepare:

You need a cake form or you can use the bowl in which you make Easter, because it has a removable base and it is easy to take out the dessert at the end.

You need to grease the edge of the dish and the base with butter, and then put a baking paper in the bowl.

Melt the chocolate and butter in a saucepan over low heat. Gradually add the cream, mix well, and then take the mixture off the stove. Add the rum essence and the biscuit pieces.

Leave the whole mixture at room temperature for 10 minutes, then place it in the container in which you put the baking sheet. Put the dish in the fridge for 4 hours, and then take it out for decoration.

The dessert must be stored in the refrigerator and lasts even 4 days. Good appetite!


Do you have green onions? Prepare this delicacy! To everyone's liking!

An incredibly tasty salad, in which green onions predominate!

hot peppers - to taste (optional)

-a teaspoon of ground coriander

1. Peel the green onion and cut it into pieces. If the white pieces are very thick, you can cut them into longitudinal halves.

2.Cut the onion into cubes.

3.Cut the bell peppers into cubes.

4.Crush the coriander a little and pass the garlic through the garlic press.

5.Cut the tomatoes into cubes. If you want, you can peel them beforehand.

6.Put the green onion in boiling water and blanch for 1 minute on high heat. Then transfer it to a strainer and wash it under running cold water. Squeeze it well with your hands.

7. Fry the onion in hot oil, over medium-high heat, until it softens and browns.

8.Add the tomatoes. Cook everything for about 5 minutes.

9. Add the bell peppers and ground coriander. Stir. Cook them in tomato sauce until they are semi-prepared.

10. Add the green onions. Cook the salad for another 1-2 minutes.

11. Take it off the heat. Add the green coriander and crushed garlic. Stir.