First I made whipped cream, I mixed sweet cream with liquid whipped cream and 30 g of brown sugar flour, then I mixed well until I got a strong whipped cream. I took the raspberries out of the freezer in the evening and let it drain, then I mixed it with 60 g brown sugar flour and 250 g mascarpone, after I mixed well I added whipped cream and 2 tablespoons milk, because it was too dense and I wanted a softer cream that would not flow. I mixed well and then I went on to assemble the cake.
On an oval plate I placed 13 biscuits soaked in raspberry syrup, over I put a layer of cream and leveled, over the cream I placed the 2 magura cakes cut into 3, over them I put cream. Then 8 soaked biscuits, cream and chocolate and raspberry sauce on top.
That's about it, I say it's something delicious, you say what you want ...... for me if it has raspberries, whipped cream and mascarpone it's definitely delicious .....
In August, the winners of the plate are seasonal vegetables and fruits. We present you 4 absolutely delicious recipes, for all tastes, easy to prepare and which, believe us, do not make you fat! Which one do you like more? We couldn't decide!
Raspberry vinaigrette ingredient:
½ cup of soybean oil
½ cup of raspberries, fresh
¼ cup of chopped walnuts
¼ balsamic vinegar
¼ water cup
3 tablespoons chopped red onions
2 tablespoons sugar
¼ tablespoon of salt
1/8 teaspoon ground black pepper
6 cups of green leaf mix
¼ kneaded gorgonzola cheese cane
¼ cup of dried nuts in the oven
½ cup of raspberries, fresh
Method of preparation:
For the dressing, all the ingredients are mixed in a food processor. Store in the refrigerator. Put the green leaves in a bowl, over them add half a cup of dressing. Add cheese, nuts and raspberries.
Raspberry cream and mascarpone with white chocolate
We put the raspberries, the 300 gr and the 50 gr sugar in a small saucepan on the fire until it reaches the consistency of a jam. Then we pass it through a sieve, so we get rid of the seeds. Put the melted white chocolate on the steam bath. Let it cool slightly. Then beat the whipped cream with 100 gr of sugar. When the whipped cream is beaten in half, add the lemon juice, continue until it becomes fluffy, do not beat it very hard because then it will cut when we mix it with mascarpone cream.
Pour the melted chocolate over the mascarpone cream, mix well with a whisk, then slowly put it over the whipped cream, and mix well with the whisk until smooth. Add the raspberry puree at the end. Mix lightly. We keep a little cream for decoration.
To have a straight cake, always use the bottom top. We slice the top into 3. We put a top, half of the remaining raspberries, then 1/3 of the cream. We continue with the second countertop, raspberries and 1/3 cream. We put the last top, then the rest of the cream. We also level the edges of the cake.
To the remaining cream we add a little red dye, and then we put it in a pos with two rounds. On top, decorate to taste: I used chopped raw pistachios, cream, white chocolate
On top, decorate to taste: I used chopped raw pistachios, cream, white chocolate.
To make the white chocolate doctor, I melted 50 gr of white chocolate on a steam bath, then I spread it in a thicker layer on baking paper. I put it in the fridge for a few minutes so that it hardens easily, then with a knife I cut it into a triangle. Let it cool for at least 30 minutes.
On top I put pomegranate seeds and rosemary flowers, which gave it a special flavor.
Raspberry muffins. Muffins can be a snack and a quick dessert. You can add any fruit you want, whether frozen or fresh, creams, chocolate, jam, etc. They are prepared very quickly (in maximum 10 minutes, they bake in 30-35 minutes and can be eaten both hot and cold) and are ideal when you don't have much time and you want something sweet. You can make them both sweet and salty (with vegetables, cheese, parmesan, cheese) - you have attached the recipe for APPETIZER MUSHROOMS WITH HAM AND MAIZE. I invite you to convince yourself how delicious they are!
Raspberry muffin ingredients:
- 200 g flour
- 200 g sugar (100 g used for cream and 100 g used for dough)
- 200 g frozen raspberries (140 g use for cream and 60 g for garnish)
- 130 g butter (90 g we use for dough and 40 g for cream)
- 140 g Greek yogurt
- 2 eggs
- vanilla essence and a sachet of vanilla sugar
- 10 g baking powder
- peel of half a lemon
- a little salt.
Preparation of raspberry cream:
For this cream we need 40 g butter, 140 g raspberries and 100 g sugar. Put the ingredients in a bowl and mix well. Put the raspberries in a saucepan and let it boil for about 10 minutes. Stir in it from time to time so that it does not stick.Preparing muffin dough:
Melt the butter (or let it reach room temperature), put it in a large bowl with 100 grams of sugar and mix well until smooth.After mixing them well, we add the 2 eggs and with the help of the whisk we mix them well, then we add the Greek yogurt and we mix them.Add the vanilla essence, a little salt, lemon peel, vanilla sugar and mix. Bake the baking powder with the flour, add it over the composition and mix gently until smooth.In the muffin tray we put the paper forms and add a spoonful of the composition, then half a spoonful of raspberry cream and at the end we put another spoonful of the composition. We don't fill them completely, because they still grow.We put the remaining raspberries in the flour and put it on top.Put the muffins in the preheated oven at 180 degrees for 25-30 minutes.
|Complexity||Preparation time||Nr. servings|
|low||40 minutes||12 muffins|
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Brownie with raspberries
If you like dense cakes, full of flavor and with a lot of chocolate, I suggest you try this delicious Brownie with raspberries. A real brownie is soft on the inside and crispy on the surface, and this brownie is exactly that way, moreover, it also has fresh raspberries and cheese for extra flavor and flavor.
Brown as I told you and here is one of the parjites that I discovered later, but which conquered me. This one Brownie with raspberries is one of those cakes that after you have tried it you will want to prepare it always and on any occasion.
With this kind of cake I have only one problem, I can't stop eating. Without exaggerating, I had days when I ate a lot more than I should, I think to the point where I feel a little nauseous. There are cakes where a single slice is enough, like this one Lemon cake, and there are others that after you have eaten the first slice, you want the next one and so on, and this cake is fixed in this way. Therefore my dears warn you, it is addictive :).
1. For the puree, clean the raspberries, wash them in a few drops of water and boil them with water and sugar. Bring to a boil over low heat until boiling 2-3 times. After boiling, separate the fruit from the juice and leave to cool.
2. Prepare the composition for the semolina foam separately. Bring the milk to a boil and after it has boiled, add the vanilla bean to leave its flavor, until the rest of the cream is ready. In a bowl put the yolks, sugar and a little salt and mix until you can no longer feel the sugar crystals after that, put the semolina and milk, stirring constantly so that no lumps form and boil. The sign that it boiled, we see it after boiling in 2-3, the mixture having a special luster. Once you have taken it off the heat, put the butter, incorporate it into the semolina cream and let it cool.
3. Crush the raspberries in the compote and start seasoning it as follows. Prepare 4 glass cups and put a row of raspberry paste, a row of semolina cream and so on, until it looks like in the picture.
4. To be even tastier and refreshing, leave in the fridge for about 1 hour.
Flavor in dishes
For this delicious recipe I was inspired by Dia to whom I thank for inspiration and a kiss.
300 g flour
260 g kefir
120 g butter at room temperature
1 teaspoon vanilla essence
10 g cocoa
a little salt
1 tablespoon red dye (optional)
1 teaspoon baking soda
3 egg yolks + 2 whole eggs
Juice from 3 oranges = 200 ml
80 g sugar
6 g gelatin powder
200 ml liquid cream
400 frozen raspberries
50g + 2 tablespoons sugar
8 g gelatin powder
200 ml liquid cream
Method of preparation:
Mix the butter with the ground sugar until you get a fluffy cream, then add the eggs one at a time, mixing after each one. Put cocoa and coloring over the butter cream, then alternately flour and kefir.
Line the tray (23cm) with baking paper, grease the walls with butter and pour the composition.
Place the tray in the preheated oven for 45-50 minutes, until it passes the toothpick test. Pour the top on a grill and leave to cool. After the countertop has cooled completely, cut it in three, horizontally.
Squeeze the oranges and use 200 ml of the juice obtained. The yolks and whole eggs are mixed with the ground sugar, then the orange juice is poured.
Put the egg mixture on the steam bath and stir all the time until the composition has thickened (It took about 10 minutes), then let it cool.
Hydrate the gelatin in 30ml of cold water, then melt it on a steam bath, leave it to cool and place it over the egg cream and mix well. Allow to cool and mix the cream in half, then add the orange cream and mix.
Place the first top on a plate, inside an adjustable ring, then pour 450 g of orange mousse and let it cool for 15-20 minutes. Remove the tray and place the second countertop and let it cool. The remaining cream is kept for garnishing the cake.
Meanwhile, prepare the raspberry mousse.
The fruits are boiled with 2 tablespoons of sugar for 10 minutes. Remove the bowl from the heat and pass the fruit through a thick sieve to remove the seeds. Allow to cool completely.
After the raspberry sauce has cooled, hydrate the gelatin in 50 ml of sauce, then melt it on a steam bath and allow it to cool. Mix with the rest of the raspberry sauce and allow to cool.
Mix the cream in half then add the raspberry sauce and mix well.
Remove the tray from the refrigerator and pour over the second countertop.
Leave to harden for 10 minutes in the fridge, then remove the tray and place the third top over the raspberry cream. Leave the cake in the fridge for at least 2 hours or overnight.
Remove the plate and pass it with a knife on the edge of the cake, then remove the adjustable ring.
Mix the mascarpone cream with the sugar for one minute, then pour the liquid cream on top and mix until smooth and hardening. Do not overdo the mixing. Coat the cake with a thin layer of cream and decorate according to your imagination.
Raspberry vinegar & # 8211 Raspberry vinegar
It can be done just as well with frozen raspberries and gives a special flavor to salads.
Give this a try, it gives salads a really nice aroma, perfect for summer!
200 gr raspberry, can use frozen as well
500 ml white vinegar
Heat up the vinegar, just until it starts to boil.
Add the raspberry in a bottle or a jar and pour the hot vinegar over it.
Seal the bottle and place in a cool and dark place.
Shake the bottle once a day.
After two weeks strain and it & # 8217s ready to try it in salads.
Ingredients Oatmeal snack with raspberries
56% oatmeal, sugar, whole milk powder, modified potato starch, 2.4% chia seeds, 1.8% pieces of dried raspberries, salt, flavor, emulsifier (soy lecithin).
In accordance with current legislation, products containing ingredients that may cause allergic reactions or other intolerances require special labeling.
According to the legislation, these ingredients include:
Cereals containing gluten, ie wheat, rye, barley, oats, spelled wheat, durum wheat or hybrids thereof,
milk and milk products, including milk sugar (lactose),
nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland nuts),
sulfur dioxide in a concentration greater than 10 mg / kg or 10 mg / l,
and derived products.
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9 comments to & ldquoCheck with cocoa and raspberries & rdquo
A cake the way I like it!
I thought it was to your liking :). Kiss you
I like it very much too.
I also complain about the same problem & # 8230with the lack of light longer!
the cake looks great!
A cake goodness. And it's also very beautiful! Pup!
Thank you very much and I'm glad you like & gt: D & lt
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Welcome to my blog! Simple and light food for everyone's taste. I don't have many kitchen secrets, but I like to cook and I do everything with passion. In fact, my only secret when I cook is the passion with which I make the simplest food. Enjoy whatever you choose to cook from what I present below!