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Separate the egg whites from the yolks, then mix the egg whites well with 8 tablespoons of sugar and 2 sachets of vanilla sugar.
Mix the yolks with 4 tablespoons of sugar and 2 tablespoons of oil until it becomes a whitish cream.
Combine the egg white with the yolk, mix a little more then add the flour in the rain and mix with a spatula from bottom to top slightly until the flour is well incorporated, then put the obtained composition in a tray (45/35 cm.) Lined with baking paper and put the tray in the oven heated to 180 degrees for 35 minutes (the toothpick test is also done)
Remove after baking and leave to cool.
Meanwhile, squeeze the juice from the fruit, cut the peaches into small cubes, soak the gelatin in 100 ml. the water.
In a bowl we put the whipped cream and the hardener and we start to mix with the low speed of the mixer then we increase the speed and we start to add the 10 spoons of sugar and 2 sachets of vanilla sugar, we add mascarpone cream and mix a little more then we add the fruits and gelatin dissolved + well on steam.
Mix with a spatula well so that the gelatin and the fruits are well incorporated in the cream then let it cool for 15 minutes.
Cut the top into 2 and syrup with the fruit juice then take the cream out of the fridge and assemble the cake: top, top cream top.
Level it with a damp knife and then let it cool for a few hours. I didn't manage to keep it that long because I had unexpected guests, and for this reason I couldn't cut it as I would have liked. The finished product is super good. It will be useful
Cake with mascarpone cream and raspberries
Cake with mascarpone cream and raspberries is another cake from the series of cakes with seasonal fruits and without baking.
Because the heat has made its presence felt and the oven is becoming more and more difficult to use, I try to focus on desserts that are as easy to prepare and without baking.
Cake with mascarpone cream and raspberries I can say that it is delicious. It takes longer to prepare my ingredients than the preparation.
I recommend it with confidence !!
You can use fruits of your choice !!
200 g digestive biscuits
100 g melted butter
250 g mascarpone Delaco
250 g fresh cow's cheese 0.02% Delaco fat
250 g acacia honey (or powdered sugar)
250 ml liquid cream
peel of a lemon
a vanilla essence (2ml vial)
10 g gelatin
300 g fresh raspberries
Method of preparation
Put the biscuits in a food processor and grind until they look like breadcrumbs.
Add the butter over the crushed biscuits and continue mixing until the composition is homogenous.
Wallpaper a detachable round shape (26 cm) with baking paper, spread the biscuit composition in a uniform layer and press with a spoon.
Let the tray cool until we prepare the cream.
We hydrate the gelatin in 50 ml of cold water.
In a bowl put the honey, add the cottage cheese and mascarpone cream and mix until well blended.
Flavor the composition with lemon zest and vanilla essence.
Heat the gelatin until it dissolves (without boiling) and add it over the cheese composition, homogenizing.
Beat the whipped cream and add it over the cream cheese, incorporate well.
Remove the tray from the refrigerator and pour the cream alternating in layers with fresh raspberries.
Level well and let the tray cool for a few hours.
Garnish with fresh raspberries and portion according to preference !!
The ground biscuits are mixed with melted chocolate in a few tablespoons of milk and sugar. It is spread on the bottom of a tray with removable walls and placed in the refrigerator.
Put the gelatin sheets in cold water to hydrate, pour the condensed milk into a pan and heat over low heat.
When hot, remove from the heat, add the broken chocolate and mix until the chocolate melts.
Until this cream cools, beat the whipped cream, put mascarpone and mix until smooth. .
Squeeze the gelatin and melt it in the microwave together with the liqueur.
Add gelatin and vanilla essence.
Mix well, remove the tray from the refrigerator and pour the cream over the counter.
Leave in the fridge for about 2 hours (the cream must be well coagulated)
Mix the raspberries with the sugar and boil for 10 minutes, add the lemon juice.
After leaving it in the fridge for 2 hours (the cream must be well coagulated), add the hot raspberry icing to the cake with mascarpone and white chocolate.
Cake with caramel cream and mascarpone
For all caramel lovers this cake is absolutely wonderful. In general, caramel cream cakes seem to be sweet, but know that they are not if you know what to combine the cream with. So far in the category of caramel cakes we have prepared sneakers and caramel cream cake that have been successful every time.
I have the recipe from Mrs. Mirela, it is the third recipe I try from her and I can say that this time too I made a very good cake, which completely delighted me. It consists of a cocoa top, syruped with coffee, a caramel cream and a mascarpone. I didn't use the icing just in order not to be so sweet, I put cremad e mascarpone on top with the pos then I powdered with cocoa. Of course you can make chocolate icing if you want or just laugh at chocolate, depending on what you like. Or if I'm good at thinking and a layer of caramelized nuts would be ideal.
Cakes are my favorites and always like a new recipe, so when I saw this recipe I wanted to try it right away, I really like caramel and mascarpone creams. Although it has two creams to know that it is very light, you can even eat two slices, it is not overly sweet.
In the initial recipe it was written that it is syruped with a classic syrup with water and sugar, I preferred to syrup it with coffee precisely in the idea of reducing from sugar.
And I had some emotions about the caramel cream, I can honestly say, but it turned out very good! And yes I used whipped cream with 32% fat
Otherwise you don't have to have emotions when preparing it, everything goes pretty fast.
Cake with caramel cream and mascarpone
Ingredients for a tray of 20 & # 21520:
- 5 eggs
- 6 tablespoons sugar
- 3 tablespoons flour
- 2 tablespoons cocoa
- 1 teaspoon baking powder
- 2 tablespoons oil
- a pinch of salt
- 220g cough sugar (1 cup of 250ml)
- 250ml water
- 3 tablespoons flour
- 1 or
- 150g butter minimum 80% fat
- Himalayan salt if you want salty caramel flavor
- 300ml whipped cream
- 3 tablespoons powdered sugar
- 250g mascarpone
- 250ml whipped cream
- 3 tablespoons powdered sugar
- a little vanilla essence
For the syrup I used unsweetened coffee.
How to prepare the cake with caramel cream and mascarpone
For the beginning, we prepare the cocoa top.
Preheat the oven to 180 degrees C.
Mix the egg whites with a pinch of salt until they harden then add the sugar and mix until it melts and then gradually add the yolks and mix well after each until incorporated. We mix the flour, cocoa, baking powder in a bowl and add them to the egg mixture, mixing lightly with a spatula over the head so that the composition retains its volume.
Pour the composition into the tray lined with baking paper and let it bake for about 20 minutes. For more safety we test with the toothpick.
Remove the tray, let the countertop cool and then cut it in half.
Caramel cream preparation:
Melt the sugar carefully in a saucepan until it caramelizes, being careful not to burn it. Take the pan aside and slowly pour 150ml of water (be careful not to burn yourself).
Put the pan back to the small fig and leave until the sugar melts.
Separately mix the egg with the sugar and gradually add the flour then add 100ml of water.
Pour the mixture over the syrup in the pot and mix gently until it thickens. Turn off the heat and add the butter to the hot mixture, stir until incorporated and allow to cool.
Separately beat the whipped cream with powdered sugar. Incorporate the whipped cream into the well-cooled caramel mixture, a delicious cream results!
For the mascarpone cream, put the mascarpone, sour cream and sugar in a bowl and mix until it hardens. If you work with natural cream for whipped cream, be careful not to mix too much, otherwise it will cut.
we put the first part of the top, we syrup it with coffee, half of the caramel cream, half of the mascarpone cream, then again the top, the caramel cream, the mascarpone cream.
As I wrote in the introduction you can grate the chocolate on top or put a layer of fried hazelnuts.
I put the cake cold from one day to the next and the next day I cut it with a sharp knife passed through the water.
Look how fluffy it is
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Mascarpone cream with strawberries, raspberries or other berries & # 8211 without cooking, cold
Mascarpone cream with strawberries, raspberries or other berries & # 8211 without cooking, cold. Quick cream for cake or cakes. A light, vanilla and fine cream with lots of strawberries. Cream with pieces of strawberries or other fruits (peaches, raspberries, blueberries, pineapples, etc.). How to make a cream with fruit and cream for the filling of the cake or cake? Cold-prepared non-boiling cream.
I can't wait for strawberries, cherries and peaches to appear to make cakes and fruit cakes. These spring and summer are the most beloved and desired by everyone. This strawberry mascarpone cream is a non-boiling one and is prepared quickly, cold.
Being the strawberry season, we make strawberry cakes! I always like to make seasonal cakes using natural ingredients, as local as possible. Under no circumstances would I make Christmas strawberry shortcakes, for example. Arad is supplied with sweet and fragrant strawberries brought to market by local producers in the area.
This mascarpone cream with strawberries and cream is adapted according to the recipe of the simple mascarpone cream & # 8211 see here.
I modified the quantities a bit to get a thicker cream that would also support the (juicy) pieces of fruit. I made this cream to fill a delicious roll with strawberries & # 8211 the recipe here.
With this cream (850 g) you can fill a roll of approx. 40 cm long or a cake 22-24 cm in diameter. If you need more cream you can multiply the ingredients below. You can also use raspberries, blueberries, blackberries or berries.
Cream of mascarpone with whipped cream
Quick recipe step cake with mascarpone cream and. This cake with mascarpone and fruit was the star on my husband's birthday. Unbaked cake with mascarpone, whipped cream and yogurt, an extremely simple and quick recipe, without eggs, without gelatin. A perfect combination between Diplomat and. I followed the recipe perfectly and the cream came out very soft, even watery.
I also tried whipped cream hardener and it still didn't harden. Ella cake with mascarpone, whipped cream and strawberries, a recipe of a simplicity and a special freshness, which is made very quickly. Use quality products, both whipped cream and mascarpone. It is easy and quick to prepare and can be used for rolls, cakes or pies. Lemon cream with mascarpone and whipped cream. A quick dessert, without baking and with a wonderful taste. Try the recipe, you will keep repeating it! Mascarpone and fruit cake & # 8211 video recipe 500 ml sour cream (for whipped cream) 500 g mascarpone400 g strawberries400 g raspberries250 ml water200 g sugar. It's worth trying this quick recipe for mascarpone cream and whipped cream! I mean, I made this cake in the shape of a cake and it turned out great.
Cake with fluffy top, mascarpone cream, whipped cream and strawberries.
Mascarpone cake, condensed milk and fruit: strawberries, raspberries, blueberries & # 8211 without baking
Mascarpone cake, condensed milk and fruit: strawberries, raspberries, blueberries & # 8211 without baking. A kind of Tiramisu Cake with berries, mascarpone, cream and biscuits. How to make a light cake with strawberries, raspberries and blueberries? Unbaked cake recipe. Cake recipe with biscuits and mascarpone. Recipes with strawberries, raspberries, blueberries, berries.
I recently had a family birthday and I kept thinking about a refreshing and light dessert that I could prepare quickly and without baking. So I created this cake with mascarpone, condensed milk and fruit: strawberries, raspberries and blueberries. He was very successful! An aromatic, creamy and very good dessert came out!
This cake is created by me. I really like to improvise in the kitchen, to be guided by the instinct and the inspiration that the ingredients give me. I look at what I have in the fridge, freezer or pantry and adapt my recipes to the available ingredients. This time I used biscuits, mascarpone cream with strawberries, cream and sweetened condensed milk, frozen raspberries and some fresh blueberries. A cake craze has come out!
Being a cake without baking, I used commercial biscuits. If you want you can prepare them at home following this recipe & # 8211 see here. The resemblance to the classic Italian Tiramisu dessert stops at biscuits and mascarpone. See here how it's done an authentic Italian Tiramisu with espresso and Marsala.
In this case, that of the cake with mascarpone and fruit, we syruped the biscuits with orange juice mixed with Cointreau (orange liqueur & # 8211 can also be Grand Marnier, Triple Sec, Marie Brizard). You can give up alcohol if children eat the cake. The cream is an extra fine one that contains strawberry puree (that's why it's pink), mascarpone, natural cream cream and condensed milk. It is about sweetened condensed milk (canned 398 g), NOT about the one that is put in coffee. If you can't find something like this, I'll leave you the recipe for homemade condensed milk & # 8211 see here. You can use raspberries or berry mix and cream instead of strawberries.
This cake with mascarpone and fruit must be prepared at least 12 hours in advance because the cream must cool in the fridge. Condensed milk reacts with the acid in the fruit and becomes creamy, creamy. In this case, I added a little gelatin to give a firmer texture (so I can cut the cake into beautiful slices).
I used a circular shape (adjustable ring) with a diameter of 22 cm and a height of approx. 7.5-8 cm. Ies approx. 12-16 slices of cake with mascarpone, condensed milk and fruit. You can also mount it in circles of 26 or 28 cm, but it will not be as tall.
Ingredients needed for the apple and cream cake recipe:
- -3 husband eggs
- -3 tablespoons sugar
- -6 tablespoons of milk
- -3 tablespoons oil
- -5 tablespoons flour
- -1 teaspoon baking powder
- -6 apples
- -1 salt powder
- -150 g sugar (you can use more if you want sweeter, taste and add as you like)
- -lemon juice
- -optional: cinnamon and walnut kernel (I didn't use it because a friend doesn't like cinnamon, and I have a little walnut and I keep it for cake, it's expensive walnut in Italy & # 128577)
- -100 g butter
- -500 g natural whipped cream
How to prepare apple and cream cake?
First kick out the greedy people who steal everything they catch or spin between their legs: first the husband, then the cat, the children, Totosii & hellip
Eggs are broken and beaten with a pinch of salt, then set aside to intensify the color. & # 128578 Apples are washed, the back is removed and shaved or diced (I prefer to cut them, with my grater I also shave my fingers, I'm too fast, but please don't tell my husband, because I have a smart grater , expensive and keep it in the closet & # 128539), then sprinkle with a little lemon juice (does not change color, does not oxidize, see how beautiful my apples came out, gold & # 128578. , that my praisers died & # 128539 vanilla (cinnamon, walnut - if desired) and leave to cool.
Whisk the eggs with the sugar until completely melted (I beat them by hand, quickly, in a few minutes it was ready), add the milk, oil, flour and baking powder and mix gently. Pour the dough into a tray lined with baking paper (a smaller tray, about half of the oven tray) and put in the oven at medium temperature (180 degrees). After 10 minutes, check if the dough is baked, put the apple composition on top and bake for another 15 minutes. The dough can be poured at the base at once or divided into 2: the first part is baked, then the apples are added and the rest of the dough is put on top.
Leave to cool, then pour over the whipped cream and sweetened to taste. See here how come natural whipped cream, with all the secrets, to come out very well. Let it cool for 1 hour (glue the refrigerator door with superglue or nail it, so that the greedy don't walk around (my husband put the spoon in while I wasn't paying attention, so I caressed it well).
Mini Pavlova with whipped cream, mascarpone and fruit
The ingredients for the meringue must be at room temperature.
The bowl and paddles of the mixer must be very well washed so that there are no traces of grease. Eventually before starting we can give them a slice of lemon and then wipe with a paper napkin.
We prepare a tray on which we put baking paper.
We turn on the oven to heat it well to 130 degrees
When separating the egg whites from the yolk, we must be careful not to get any yolk in the egg white.
Mix the egg whites with salt, adding the sugar lightly. Beat until the egg whites become thick and stick to the mixer blade and the mot remains in the bowl.
Add the vinegar and starch and mix a little, it's enough until incorporated.
We take the tray already prepared and in the corners of the paper, on the side that sits on the tray we put a little meringue with our finger so that the baking paper sticks so that we can arrange the meringue.
With the help of a pos we put rolls of meringue so that the base is covered and at the top it remains in place, as if it were a nest.
Put the tray in the hot oven and bake at 130 degrees for 8 minutes, and then put the oven at 100 degrees and bake for another 80-90 minutes.
Let it cool in the oven.
Until it cools, prepare the whipped cream. I use sweetened Dorna cream. I didn't consider it necessary to add sugar, but if you want sweeter you can add 1-2 tablespoons of sugar.
In a bowl with high walls I beat the whipped cream very well.
In another bowl I mixed mascarpone with lemon peel and juice. When I had a homogeneous composition I added half of the whipped cream. It must be mixed quickly and not much, just enough to mix a little.
On each meringue I put mascarpone with lemon and whipped cream, then whipped cream and fruit. I used blueberries and raspberries.
You can use any kind of fruit you want, but keep in mind that meringue is very sweet.
- Countertop (22 cm diameter)
- 5 eggs
- 150 g sugar
- 110 g flour
- 40 g cocoa
- a pinch of salt
- 1 teaspoon free of rum
- 200 ml water
- 80 g of sugar
- 1 tablespoon instant coffee
- 250 g mascarpone
- 250 ml whipped cream
- 80 g old powder
- 2 tablespoons instant coffee
- 2 tablespoons water
- Mirror glaze
- 25 g cocoa
- 50 ml whipped cream
- 75 ml water
- 80 g of sugar
- 3 g gelatin
- decor of your choice
First we prepare the top. In a bowl we put whole eggs, salt powder, sugar and mix until the composition doubles, lightens in color and becomes creamy.
It is very important to respect this step, a lot of air must be incorporated, so that the countertop grows nicely and does not sag.
Then add the sifted flour together with the cocoa, little by little and mix gently with a spatula or spoon, taking care not to remove the air from the composition.
Grease with butter and cover with flour a round shape 22 cm in diameter and pour the dough, leveling it well.
Bake the worktop for 30-35 minutes at 180 ° C. For safety, do the toothpick test.
Cut the top into three sheets only after it has cooled completely.
*I prefer to prepare the countertop the day before, it cuts much better.
The syrup is prepared quickly and very simply. Melt the sugar in a saucepan being very careful not to burn it and when it has acquired the color of amber, pour water, being very careful not to burn yourself because they will jump splashes. To avoid this, use hot water.
Boil until the burnt sugar melts and, after turning off the heat, add the instant coffee.
For the cream, all you have to do is put the mascarpone, the whipped cream, the powdered sugar, the instant coffee dissolved in two tablespoons of cold water in a bowl and mix until you get a consistent cream.
Mirror glaze is prepared extremely simple. First moisturize the gelatin in cold water.
Put all the ingredients in a bowl and cook for 2-3 minutes until it thickens a little. Turn off the heat, strain it, then put the hydrated gelatin and stir to mix.
All we have to do is assemble the cake. We syrup the first sheet of countertop and spread half of the cream, the second sheet, we syrup it, the rest of the cream and the last sheet of countertop syruped with the rest of the syrup.
Pour the icing after it has cooled if we do not want to cover the side of the cake.
Decorate with white and dark chocolate, some frozen fruit and some soft caramels. Keep the cake cold until ready to serve. Enjoy!
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