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Tiramisu original recipe with alcoholic cherries

Tiramisu original recipe with alcoholic cherries

Tiramisu original recipe
The big ones drink cherries, the little ones eat tiramisu with cherries :)).

  • Tiramisu original recipe
  • a large package of biscuits
  • 3 eggs
  • 1 box of mascarpone
  • 2 tablespoons coffee liqueur, rum
  • 10 tablespoons sugar
  • ciese in alcohol
  • cocoa or barley
  • syrup coffee

Servings: 12

Preparation time: less than 15 minutes

RECIPE PREPARATION Original Tiramisu recipe with alcoholic cherries:

Tiramisu original recipe

Prepare the coffee without sugar and add the liqueur. Separate the egg whites from the yolks, beat the egg whites with a pinch of salt and the yolks with the sugar until they become creamy and white.

Over the yolks add the mascarpone and mix well until everything is incorporated. Over the yolk cream add the egg whites and mix with a spoon from top to bottom until incorporated; finely chop 2 coats of cherries and add them to the cream. place a large bowl of biscuits syruped well with coffee, half of the cream, and biscuits and cream again. On top cover with a thick layer of cocoa or barley and whole cherries.

Super refreshing and good.


Apple pie and olive oil with maple syrup cream. Ottolenghi recipe

I baked this cake dozens, if not hundreds, at work while working at Ottolenghi. It's one of the three big cakes I made, along with the carrot cake and the chocolate fondant cake. It is also one of my favorite desserts from Ottolenghi. Back then, I was baking eight at a time, and the smell in the kitchen drove me crazy.

The top of the cake is extremely fluffy and flavored with olive oil. It is also kept very soft because it has no butter. It tastes like vanilla, lemon and cinnamon and the maple syrup cream is the reason why this cake is so successful in Ottolenghi restaurants. It's addictive!

It is a large cake that can be easily divided into eight or more people. I really like the combination of apples with maple syrup and cream cheese. Sounds weird, but it's worth a try. You can also find the recipe in the new recipe book, & # 8221Sweet & # 8221.

ingredients

for a 23 cm cake.

leaf cake

75 gr. raisins or replace with dried cherries (I can't stand raisins)
150 ml. water + 75 ml. water separately
350 gr. White flour
1/2 teaspoon cinnamon powder
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large 800 gr. Apples, Bramley or Granny Smith (you need some sour green apples)
200 gr. white sugar
150 ml. extra virgin olive oil
2 large eggs, lightly beaten + 2 separate egg whites
a vanilla pod
grated peel of a lemon

maple syrup cream

100 gr. unsalted butter, a little soft
100 gr. soft brown sugar
85 gr. Maple syrup
220 gr. creamy Philadelphia cream cheese

Preparation time: 45 minutes

Baking time: 55 minutes + extra

Necessary tools

electric mixer, cake shape 23 cm

Method of preparation

Preheat the oven to 180 degrees. Grease the cake pan with butter and line the base and walls with baking paper. The paper on the edge should be taller than the shape.

In a small pot, boil the 150 ml. water with raisins or dried cherries over low heat until they absorb almost all the water. Set aside to cool.

In a large bowl, sift the flour, cinnamon, baking soda, baking powder and salt.

We peel the apples from the peel and the core. We chop them into 2-3 cm cubes.

In another bowl, beat the sugar, olive oil, 2 whole eggs, vanilla and lemon peel. Mix for 10 minutes at medium speed until you get a thicker mixture and the sugar is no longer felt. With a spatula, incorporate the apples, raisins or cherries together with the water from the pot and the 75 ml. of water. Add the dry ingredients and mix gently to combine everything. We whisk the separated egg whites and incorporate them lightly into the dough. Put everything in the shape of a cake and bake for 55 minutes at 180 degrees. It won't be ready after this time. You need to check the middle of the cake with a toothpick and add more baking time until the toothpick comes out dry from the middle. I baked another 20 minutes. You can cover the cake with foil if you do not want it to burn to the surface and lower the temperature to 150 degrees.

Once ready, leave the cake to cool in the pan and then take out on a grill. It can be decorated immediately or kept in the fridge for 5 days wrapped in cling film.

For the cream, put the sugar, corn syrup and butter in a bowl. The butter should not be too soft, because the cream can be cut. Mix on medium speed until you get a fluffy cream and then add the cream cheese in two rounds. Mix until the cream is well combined. If it is too liquid and soft, keep it in the fridge for 10 minutes until we decorate the cake with it.

Cut the cake in half with a serrated knife and put a little cream on the first layer. Level with a spatula.

I didn't split the cream in two because I wanted more on the cake. Place the second layer of cake on top and put the rest of the maple syrup cream. Garnish with powdered sugar.


Cake with cherry and cocoa jam

Well, as you can see, we cook a lot these days, but we never give up on something sweet.
And as I was browsing the internet the other day, I found this fasting cake, which looked super good. We put milk instead of water and replaced the nuts with sliced ​​almonds. It came out very good, with a moist consistency & # 8230although in the original recipe it didn't look the same :) Thanks to Edith for the recipe :)

Ingredient:
2 cups flour
1/2 cup sliced ​​almonds
1 cup sugar
1 cup milk
1/2 cup oil
1 jar of 400g jam (we put cherries)
3 tablespoons cocoa tip
1 lgt baking powder
(for measurement I used a 250 ml cup)
For decoration:
200 ml liquid cream

1. Put all the ingredients in a bowl and mix at medium speed until the mixture is homogeneous.
2. Put the composition in a pan greased with oil and lined with flour and put in the oven (well heated) for about 40-45 min.
Allow to cool.

3. Beat the liquid cream well with the mixer, then place it on top of the cake. We also put some popcorn.


The "Danube Waves" cake

Wheat:
- remove the seeds from the cherries and drain
- eggs are mixed with sugar until they double in volume and become creamy
- add milk and oil and mix until smooth
- then add flour and baking powder and mix with a spoon from top to bottom, until incorporated into the mixture
- the composition is divided into two parts, and one part is mixed with the two tablespoons of sifted cocoa
- in a tray lined with baking paper, pour the white composition, even out and then pour over it the cocoa composition
- the cocoa composition is uniformized, and the cherries are placed over it
- the tray is put in the preheated oven at 150 degrees, for approx. 30 minutes

Vanilla cream
- the milk together with the pudding powder, the sugar and the essence are put in a saucepan, on low heat, stirring continuously until a thick cream is obtained
- leave to cool, and occasionally stir so as not to form a crust
- when it has cooled completely, separate the whipped cream and mix it together with the whipped cream hardener until it hardens (hold on to the mixer blades)
it is ready, take it out of the tray and leave it to cool
- Over it, add the completely cooled vanilla cream, and mix with a spoon until smooth

Chocolate glaze:
- broken chocolate pieces together with whipped cream, put in a saucepan, melted, over low heat, stirring constantly until the chocolate melts (attention !! the mixture should not boil.)
- Leave to cool

Assembly:
- the cherry top, completely cooled, is placed on a tray, and over it is placed vanilla cream in an even layer
- refrigerate for 30 minutes
- then pour the chocolate icing over the vanilla cream, make it uniform and then with the help of a fork draw lines, like waves, on the entire surface of the cake
- Leave it in the fridge for another 30 minutes, and then portion it with a knife passed through hot water


Mascarpone cake, strawberries and peaches

& # 8230 or how I failed with a very simple cream. Because it's normal to make mistakes from learning mistakes, isn't it?
We prepared everything necessary for the Challenge Cheerful Chef (sweet recipe), and we were looking forward to tasting the result. Honestly, we donâ & # x20AC; & # x2122; t know where I went wrong & # 8230maybe I beat the cream too much ?? & # 8211 As you can see in the pictures & # 8230cream was cut: (
We thought a few times before posting the recipe, waiting to be heard. :) In terms of taste, we were very satisfied, we even shared the cake with friends and received only nice words.
You can find the original recipe on the Panseluţei blog & # 8211 we made some changes :)

Ingredients for a cake pan:
200 g biscuits & # 8211 we used petit beurre
70 g melted and cooled butter
1 cup sugar
3 sheets of gelatin
7 peach halves of compote
200 ml liquid cream
250 g mascarpone
1/2 teaspoon grated orange peel
A cup of sugar + 3 tablespoons of sauce
250 g strawberries

Method of preparation:
1. Wallpaper with plastic wrap base and the walls of a tray & # 8211 we chose a cake tray.
2. Crush the biscuits with a blender or blender. Mix with the melted butter and place in the prepared tray, pressing well with the bottom of a glass.
3. From the peaches, make a puree, which is placed on a large bath together with a cup of sugar and gelatin previously hydrated in a little cold water (10 minutes). Stir until the gelatin melts and & # 8222 hold well & # 8221 on the spoon.
4. Beat the whipped cream hard, then add the mascarpone and grated orange peel. Mix with the cooled peach puree until you get a homogeneous cream (not in our case: ()
5. Pour the cream over the biscuits in the pan, put a few sliced ​​strawberries and leave to cool for about 2 hours.
6. The strawberries, washed and cut into pieces, are boiled in a saucepan together with 3 tablespoons of sugar. Let them simmer until we get a sauce. After it has cooled, pour it over the cake. Leave in the fridge for another 2 hours.


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