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Fruit core cake

Fruit core cake

From the ingredients for the countertop we prepare a pandispan. I beat the two eggs together with the sugar, until they became frothy, I added flour with baking powder and grated lemon peel. We line with baking paper a cake shape with a diameter of 22 cm. and bake for 15 minutes at 180 ° C. Let it cool.

Meanwhile, beat 250 ml. whipped cream, (beat the other half later or the next day). Put 4 sheets of gelatin (approx. 7gr.) To hydrate in a little water, about 5 minutes after which we heat very little on the fire, until it dissolves (no more).

Add to the whipped cream, mix well. Place the cooled pandispan on a plate, the bottom to be on top (so turn it over, to make a better grip with whipped cream). I syruped the top a little (I boiled a little water with sugar, and what I had left I put the gelatin to hydrate, then heated it, so it sweetened and whipped cream more).

We catch the clean washed ring again around the cake, but this time a little higher (here the syrup helped us, the top being bigger we will be able to catch the ring above, to leave enough room for the core). The ring being put on, we can start: level approx. 2 cm. from the whipped cream on the counter, then with a spatula we will put the whipped cream directly on the walls of the ring (it works very easily, I love Hulala), level it nicely, keep the spatula vertical and slowly start to turn the plate, finish the top. Leave it to cool for at least 4 hours or overnight (I was in a hurry, 4 hours).

After four hours or the next day, heat 500 ml. water with 10 tablespoons of sugar, no need to boil it, just heat until the sugar melts. If we have heated the syrup too much, we wait until it cools down so that we can put the 10 sheets of gelatin (approx. 17gr.), Already hydrated. Mix, add the fruit, mix lightly, pour into the cake. Leave it in the fridge again for 4 hours, then beat the other half with the whipped cream (no need for gelatin), cover the cake and decorate as you like.

I wish you good luck!


Cream Ingredients:

  1. For the countertop, we introduce the ingredients in the food processor and mix well, until we obtain a sticky composition, which we press on the bottom of a ring cake shape (diameter 18cm).
  2. For the cream, we introduce the high-power blender (or food processor), drained cashews and pancakes, maple syrup and berries. Mix well, until we are satisfied with the fineness of the cream. Then add the melted cocoa butter to the bain-marie and garnish with fresh berries.

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RECIPES Unbaked cake with berries

Get a delicious berry dessert by following the steps below:

ingredients

250 gr. & ndash simple cookies
50 gr & ndash sugar
70 gr. & ndash melted butter

250 g fine cream
150 gr. & ndash powdered sugar
1 teaspoon & ndash vanilla essence
250 ml. & ndash sm & acircnt & acircnă dulce 35%
The shell of a blade
A pinch of salt


FOR THE CHERRY JEWEL:

200 gr & ndash cherries
60-80 gr. & ndash sugar
2 teaspoons & ndash gelatin
the water

FOR DECOR:

250 g raspberries
100g berries
Almond flakes

METHOD OF PREPARATION:

Squeeze the biscuits into a blender until it becomes a powder, then add the sugar, mix a little more, then pour the melted butter and mix for a few more seconds until the two ingredients are incorporated (the texture resembles wet sand).
Put the mixture obtained in a tray with the removable edge and press it well (to be about 2-3 cm. And on the edges).
Meanwhile, add in a bowl the cheese, mascarpone, sour cream, lemon peel, vanilla and 2-3 tablespoons of sugar depending on how sweet you want it to be. Mix well the composition until it becomes creamy and without lumps.
Pour the sweet smear into another bowl and mix it in the same way with a hand mixer until it is well blended.
Take a tablespoon of whipped cream and lightly incorporate it with the cream cheese.
Pour the composition obtained over the crust initially prepared.
Put the cheesecake in the fridge until you make the jelly.
As the cheesecake cools, place the cherry cherries in a saucepan, cut into slices, add the sugar and pour water to cover. Stir and simmer for 5-7 minutes on high heat. Then, put the composition in the bowl of the food processor and mix until it becomes puree. Let it cool a bit.
Meanwhile, place the gelatin in a container, cover it with water, mix and let the gelatin swell for 5 minutes. After 5 minutes, put it in the microwave for 20-30 seconds or let it melt completely. Add the gelatin & icircn cherry puree and mix. Pour the puree almost lukewarm inside the cheesecake until you reach the edges. Refrigerate the cheesecake for at least 6 hours or overnight.
When you want to take it out of the shape, pass the knife to the edges of the tray and remove the ring. & Before serving, decorate it to your liking with raspberries, cherries, berries and almond flakes.


Fruit Cake (without Fire)

Raisins are picked, washed in some water, wiped off with water
then they are put in a jar together with the rum essence.

The walnut kernel is chosen from impurities, washed in some warm water, drained well of water and left on a wooden countertop to dry very well, then grind.

The strawberries are washed under a stream of cold water, cleaned of tails and cut into cubes of approx. 0.5 cm3.

Wash the cherries under a stream of cold water, clean the stalks
and pips and cut into quarters.

Peaches are cut into 0.5 cm cubes.

Mix wheat flakes with cornflakes, raisins,
diced fruits and ground walnut kernels. Pour the compote syrup over this mixture and mix lightly. Cover with cling film and refrigerate for a few hours.

Cold butter is pressed against the walls of a bowl - using a wooden spoon - until the excess water is removed. Then rub together with the sugar until it becomes creamy and increases in volume.

The lemon is washed and ground in a blender - along with the peel - and incorporated into the butter cream, then add the ground walnut kernels.

Cake assembly:
Sprinkle with ground walnut kernels on a platter - so that the slice of cake comes off easily. The composition for the sheets is divided into two. From the middle, arrange (on the plate) a layer, which is evenly distributed and pressed lightly. Spread half of the butter cream on top, then the second half of the sheet composition, then coat the cake with the rest of the butter cream.

It is decorated according to inspiration, with fresh fruits arranged as aesthetically as possible.

Keep the cake cold for a few hours, to combine the flavors, and the butter cream to harden.


What do we syrup the cake top with ?! Here are the best 13 syrup recipes for cakes and pies.

The syrup turns any countertop into a much softer, fragrant and delicious one. From syrupy tops you can prepare both cakes and rolls or cakes. We present below 13 syrups, which are prepared amazingly simple and fast. Choose your favorite recipe and enjoy your loved ones with the most delicious homemade cakes.

Recipe No.1 & # 8211 Chocolate Syrup

INGREDIENTS

METHOD OF PREPARATION

1. Pour the water into a large saucepan and put it on the fire. You will prepare the icing in the steam bath.

2. Arrange the syrup ingredients in a smaller saucepan. Cut the butter into pieces. Thus, it will melt faster.

3. Put the pan in the steam bath and mix until you get a homogeneous mass. Do not bring to a boil.

4. Syrup the hot (or hot) countertop with the hot syrup.

Recipe No.2 & # 8211 Coffee syrup

INGREDIENTS

-2 tablespoons ground natural coffee

METHOD OF PREPARATION

1. In a small saucepan, mix the sugar with 0.5 glass of water. Put the pan on the fire and heat the syrup until the sugar dissolves. Bring the syrup to a boil.

2. From the remaining 0.5 glasses of water, boil the coffee. Let it penetrate well with taste and aroma.

3. After 15-20 minutes, strain the coffee, then pour it into the sugar syrup. Add the brandy and mix. Allow to cool.

Recipe No.3 & # 8211 Cranberry vodka syrup

INGREDIENTS

-250 ml of boiled water (at room temperature)

METHOD OF PREPARATION

1. Mix all the ingredients until you get a homogeneous mass.

Recipe No.4 & # 8211 Liqueur syrup

INGREDIENTS

-7 tablespoons liqueur (plain or fruit)

METHOD OF PREPARATION

1. In a saucepan, mix the sugar with the water. Put the pan on the fire and bring the syrup to a boil. Stir regularly.

2. Allow the syrup to cool. Then add the liqueur and brandy. If desired, you can also use vanilla, boiled coffee or fruit essence.

Recipe No.5 & # 8211 Currant jam syrup

INGREDIENTS

-0.5 glass of currant syrup

METHOD OF PREPARATION

1. In a saucepan, mix all ingredients.

2. Put the pan on the fire and boil the syrup, over low heat, until the sugar has dissolved.

Note: It is a perfect syrup for cream cakes.

Recipe No.6 & # 8211 Kagor-based syrup

INGREDIENTS

-1 teaspoon lemon juice

METHOD OF PREPARATION

1. Pour the water into a saucepan. Put the pan on the fire and bring the water to a boil. Add the sugar and stir until the sugar dissolves.

2. Bring the syrup to a boil. Add vanilla, wine and lemon juice.

3. Allow the syrup to cool.

Recipe No.7 & # 8211 Syrup with green tea and lemon

INGREDIENTS

METHOD OF PREPARATION

2. Add the lemon juice and mix. Allow to cool.

Recipe No.8 & # 8211 Condensed milk syrup

INGREDIENTS

-3 glasses of boiling water

METHOD OF PREPARATION

1. Mix condensed milk with boiling water.

2. Add the vanilla and mix. Allow the syrup to cool.

Recipe No.9 & # 8211 Milk syrup

INGREDIENTS

METHOD OF PREPARATION

1. Pour the milk into a saucepan. Put it on the fire.

2. Add the sugar and boil the milk.

Recipe No. 10 & # 8211 Lemon syrup

INGREDIENTS

METHOD OF PREPARATION

1. Wash the lemon. Cut half a lemon into slices.

2. In a bowl, mix all ingredients. Cover the pot with a lid and leave it at room temperature for 15-20 minutes.

Recipe No.11 & # 8211 Orange syrup

INGREDIENTS

-0.5 glass of orange juice

METHOD OF PREPARATION

1. Peel an orange. Finely chop the peel.

2. In a saucepan, mix all ingredients. Put the pan on the fire and simmer until the sugar has dissolved.

3. Make the fire even smaller. Boil the syrup for another 15 minutes, until its amount decreases 2 times.

4. Syrup the top with warm syrup.

Recipe No.12 & # 8211 Cherry syrup

INGREDIENTS

METHOD OF PREPARATION

1. Mix the cherry juice with the sugar and brandy.

2. Add water. You need to get 1 glass of syrup.

Recipe No.13 & # 8211 Pineapple syrup

INGREDIENTS

-1 can canned pineapple (syrup)

METHOD OF PREPARATION

1. Mix the canned pineapple syrup with a little water. Add lemon juice and a little brandy for flavor.


(cake shape with a diameter of 20 cm)
countertop: 200 g finely chopped biscuits, 100 g soft butter or margarine, a handful of chopped walnut kernels
filling: 200 g sour cream, 200 g sweet cottage cheese, 80 g vanilla flavored powdered sugar, a sachet of gelatin (10 g)
apricot jelly: 250 ml apricot nectar, a sachet of gelle-cake (10 g)
Kiwi jelly: 5-6 ripe kiwis, an envelope of cake-gel
blackberry jelly: 6-7 tablespoons of blackberry jam, an envelope of gelle-cake

Mix the biscuits well with the walnut kernel and melted margarine then spread in a uniform layer, well pressed with a spoon, in the form with a detachable edge.
Mix the cream well with the vanilla sugar, then add the sweet cottage cheese and hydrated gelatin in 100 ml of cold water and then melted in a sea bath. Pour over the cookie sheet and let it cool for an hour.
Prepare the apricot jelly by mixing the gelle cake cake well with the nectar, then boil everything, stirring constantly. Pour hot over the cream cheese. Let cool for 15 minutes.

Peel a squash, grate it and squeeze the juice. Do the same with the cake powder that mixes with the kiwi puree, on the fire until it starts to boil. Pour hot over the apricot jelly and let it cool for 15 minutes.
Mix the blackberry jam with 100 ml of cold water then drain through a fine sieve. The obtained juice is mixed with the cake-gelle powder, boiled. The blackberries left in the sieve are evenly distributed on the whole surface of the kiwi jelly, then the hot juice is poured and it is left to cool for at least 15 minutes.

After about 2 hours in the cold, open the edge of the form and you can slice the cake. It is preferable to stay in the evening until the 2nd day
Good appetite!


Cold jelly with fruit and cream

Summer is the time when you need to eat more fruits and berries to saturate your body with minerals and vitamins. A light dessert, in the form of a cake with jelly and cream, will expand your menu and delight your loved ones.

  • Raspberries & # 8211 300 g
  • Mureș & # 8211 200 g
  • Mulberry & # 8211 100 g
  • Marigold & # 8211 50 g
  • Low fat cream & # 8211 700 ml
  • Purified water & # 8211 700 ml
  • Sugar & # 8211 300 g
  • Jelly & # 8211 5 envelopes
  • Gelatin & # 8211 1 bag.

We collect water in a stainless steel pot, put it on the stove and bring it to a boil, add jelly and mix quickly. If you add food coloring, the dish will look more colorful and interesting. As soon as the jelly boils, it is poured into molds.

Instant ice cream is boiled in boiling water. In a separate container, beat cold cream and sugar and, without stopping, pour a gelatinous mass.

Wash and dry the berries. On a beautiful plate in a chaotic manner, cut into jelly, put berries on top of the pile, pour all over with cream and send to cool.

Ideally, if the jelly cake will be infused overnight.


4 delicious recipes with gelatin

1. Cake with gelatin and strawberries

The first option on the list of delicious recipes with gelatin is a mixture of strawberries, biscuits, butter and other ingredients that, put together, result an excellent dessert able to satisfy the demands of all guests at the table. In addition, it is very easy to prepare.

Ingredients

  • 1 l of water
  • Fresh mint
  • 3/4 cup caster sugar (30 g)
  • 1 sachet of strawberry gelatin
  • 2 cups mascarpone (500 g)
  • 1 1/2 cup whipped cream (300 g)
  • 1 tablespoon orange peel (10 g)
  • 1 packet of orange-flavored biscuits (200 g)
  • 2 sachets of hydrated natural gelatin (14 g)
  • 2 cups strawberries cut in half (250 g)
  • 3/4 cup melted butter (125 g)

Method of preparation

  1. To prepare the base, put the orange-flavored biscuits in a blender and grind them until they become powder.
  2. Then, mix the biscuit powder with the melted butter and set the vessel aside.
  3. Place this mixture in a removable ring shape and press until you get a compact paste.
  4. To prepare the cream, beat the mascarpone cheese with the caster sugar in a bowl until soft.
  5. Add the whipped cream and continue to beat well until it binds.
  6. Add the orange peel and lightly melted hydrated gelatin. Continue beating until well blended.
  7. Pour this mixture over the biscuits and put everything in the fridge for 30 minutes.
  8. Dissolve the strawberry gelatin in hot water and allow to cool to room temperature.
  9. Arrange the strawberries on the cake, pour the liquid gelatin and put the dessert in the fridge.

2. Gelatin jelly with red wine and fruit

The second recipe with gelatin is prepared with a little red wine and several types of fruit (depending on preferences). With a little effort, you will get a delicious, soft and refreshing dessert that will be to everyone's taste.

Ingredients

  • 3 cups syrup (720 g)
  • 3 cups red wine (720 ml)
  • 1 cup pineapple in syrup (800 g)
  • 2 sachets of grape-flavored gelatin (14 g)
  • 2 cups boiled water (400 ml)
  • 1 cup peaches in syrup (800 g)
  • Prunes (300 g)

Method of preparation

  1. First, prepare the gelatin by dissolving it in water and set it aside.
  2. Then, collect the syrup from the canned fruit until you get three cups.
  3. Cut the pineapple and peach into small pieces and set them aside.
  4. Heat the red wine with the prunes so that they soften.
  5. Mix the syrup with the plums and red wine.
  6. Combine all ingredients in a bowl. Add the grape-flavored gelatin, the syrup mixture with red wine and plums and the chopped fruit.
  7. Pour the mixture into your favorite shapes and put it in the fridge to solidify.

3. Gelatin with milk and fruit

The third gelatin dessert option is ideal for any occasion, such as birthdays, a romantic evening with your partner or a Sunday afternoon with your family. Gelatin with milk and fruit has a delicious aroma and a creamy consistency. The fruit gives this dessert an incredible explosion of flavors.


Cake story

Ingredients for the story Cake: I. 30 ground nuts, 5 eggs, 5 tablespoons powdered sugar, 1 tablespoon cocoa, 1 vanilla powder, oil, flour, jam.
II. 3 egg whites, 3 tablespoons powdered sugar, 2 tablespoons cocoa, 250 g butter, 150 g cream.


Preparation Story cake: Whisk 5 egg whites with 5 tablespoons sugar and vanilla. Add the lightly rubbed egg yolks, mix, add a tablespoon of cocoa and crushed walnuts. This composition is poured into a cake tin very lightly greased with oil and sprinkled with flour and baked at the right heat.

Meanwhile, beat three egg whites with three tablespoons of sugar and vanilla.
When the top placed in the oven is ready to bake, pull it to the mouth of the oven, spread the beaten egg whites on it in an even layer, and put it back in the oven to bake the egg white layer.
Remove from the pan, place on a plate and allow to cool.
For the cream, rub the butter with three tablespoons of powdered sugar and cocoa. Add the yolks one at a time, rubbing well until the cream sticks well to the spoon. Coat the cake with this cream, placing a thicker layer on top. Garnish with 150 g of whipped cream and fruits of different colors.


Unbaked cake with fruit, sweet cream cheese and chocolate icing!

A wonderful cake without baking very tasty and fine, to melt in your mouth. A real flavor served with a cup of tea.

INGREDIENT:

For countertops:

-200 gr of vanilla breadcrumbs or biscuits

For the cream:

-360 gr of sweet cottage cheese at room temperature

-250 gr of fermented cream at room temperature

-1 teaspoon of gelatin + 3 tablespoons of water.

For the glaze:

METHOD OF PREPARATION:

1. Mash the breadcrumbs with a blender until you get some crumbs, then add the walnut kernels, prunes and dried apricots. Soak the apricots in hot water for 10 minutes to soften.

Advice. You can also replace apricots or plums with raisins or add them together with dried fruit.

2. Mix once more with the blender, until you get a homogeneous composition.

3.Add the butter in the bowl with the broken chocolate pieces and melt them in the microwave in a few batches, for 20-30 seconds, mixing well after each one.

4.Add the melted chocolate to the bowl with the crumbs and mix.

5. Mix the cream with the sugar and vanilla sugar. Leave the mixture for a few minutes until the sugar melts, or use powdered sugar.

6. Mix the gelatin with water and let it swell for 5 minutes.

Advice. You can also prepare a cream cheese with butter, thus avoiding the use of gelatin.

7. Beat the cream mixture with the mixer on high speed, then add the sweet cheese and mix once more with the mixer.

8. Melt the gelatin for 15-20 seconds in the microwave and pour it thinly into the cream bowl, stirring constantly with the mixer.

Advice. The gelatin and cream mixture should be at about the same temperature so that no lumps form.

9. Place the pastry ring on the tray and line the walls with acetate foil or protective foil, which you grease with oil.

10.Add a few tablespoons of crumb composition and press lightly with the back of the spoon, forming the top.

12. Follow a few tablespoons of cream, then a new layer of crumbs. Continue until the ingredients are finished. The last layer must be crumbs.

13. Refrigerate the cake for 3 hours, until the cake is soaked and the cream is set.

14. In a bowl, put the milk, butter and chocolate broken into pieces, then melt everything in the microwave, in 2 portions for 30 seconds each. Mix very well each time.

15. Cover the surface of the cake with icing, remove the foil and slice the cake.

An unusual dessert, but interesting in taste and very delicate. No one will guess that the countertops contain breadcrumbs.


Video: How to Core Fruit In Seconds. I Want That (September 2021).