Cool raspberry cake
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For the countertop prescription of raspberry cake I did this:
The countertop is my old countertop, with something crunchy.
Melt the butter, crush the biscuits, grate the lemon and then squeeze the juice from it. Mix the biscuits with the lemon juice and the grated peel, add the melted butter, and at the end, add the cereals. Wallpaper the tray with food foil then put the biscuit composition and level with a spoon. Leave it in the fridge to cool.
Meanwhile, pass in the robot about 3/4 of the raspberries with the sugar and cream cheese. From the rest of the raspberries, a few are kept for decoration and what is left is placed over the countertop in the tray. Gelatin soaked for 5 minutes in water is heated slightly in the microwave, then incorporated into a thin line of cream cheese with raspberries. Leave it in the fridge for a few minutes, then add it to the tray over the counter. Leave to cool for 2-3 hours, then decorate and portion, being ready to serve.
A raspberry cake which must be tried at least once
Turn on the oven to heat.
Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt, then mix with the sugar until they become like a meringue. Add the yolks, oil and rum essence and mix well. Incorporate the cocoa, then the flour (gradually) and the baking powder, mixing the dough from the bottom up, lightly, with a silicone spatula. The composition is poured into a removable tray greased with oil and lined with baking paper and placed in the oven until it passes the toothpick test. Remove the top from the oven and let it cool for 10-15 minutes. With the help of a knife, detach the edges of the tray and remove it.
Allow to cool completely before cutting.
In a saucepan caramelize the sugar, then add water and let it boil until all the caramel melts. Turn off the heat and add the rum essence. Allow the syrup to cool.
The chocolate is broken into pieces, put in a saucepan and melted together with 300 ml of liquid cream. Then transfer to a large bowl and allow to cool. After that, add the rest of the whipped cream (cold) over it and mix.
Place the detachable baking ring on a plate and place the first countertop sheet. It's syrupy. Add 1/3 of the cream, then 1/3 of the raspberries. Place the other sheet on the counter, pressing lightly on it. Syrup, add half of the remaining cream, then half of the remaining raspberries. Place the last sheet on the counter, syrup and level the cream over it. Cool the cake to set.
Then remove the detachable ring (insert the knife next to the cake, on the edges, to detach it from the shape), decorate the cake on the edges with the remaining cream. Melt the dark chocolate together with the liquid cream and let it cool (I put it in a container for garnish, but if you don't have it you can handle it with a spoon), then decorate the cake with it only on the edges. Place the remaining raspberries in the middle of the cake and sprinkle with drops of dark chocolate (I made another recipe with white chocolate, so I put a little white chocolate on it). Garnish the edges next to the raspberries with the remaining cream. Let the cake cool again.
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Bakewell tart with raspberries
A fluffy and cool cake as if chosen for breakfast! Cook for your loved ones and surprise them the next morning. Enjoy!
225 g plain flour
60 g powdered sugar
225 g unsalted butter, and something
in addition to anointed
250 g fresh raspberries
1 aluminum baking tray,
of about 30 x 20 x 5 cm
50 g soft butter, unsalted, and a little extra for greasing
150 g ground almonds
250 g of Raureni raspberry jam
50 g almond flakes
150 g sugar cough
Step 1: Preheat the oven to 180 degrees Celsius. Line the baking tray with foil and grease it with butter or grease the aluminum tray directly.
Step 2: Mix flour, powdered sugar, salt and 225 g of butter in a food processor, until you get a homogeneous dough. Put the dough in the tray and press it on the bottom of the tray. Be patient - make sure you have enough dough to cover the bottom of the tray - all you have to do is press the dough with the back of a spoon or with your hands (preferably with your fists), to obtain an equal surface.
Step 3: Bake the top for 20 minutes, then let it cool in the form for 5 minutes.
Step 4: While the top is in the pan, melt 150 g of butter for the filling in a saucepan, then take it off the heat to cool, ie 5 minutes, until the top cools.
Step 5: Put eggs, caster sugar and ground almonds in a food processor and mix until you get a paste. With the engine running, pour the melted, cooled butter through the tube and turn off the appliance when the ingredients have been mixed, then gather the composition and mix a little more to finish it.
Step 6: Beat the jam in a bowl to make it easier to spread, then grease the top with it and sprinkle fresh raspberries over the jam. Thoroughly clean the almond filling from the processor and spread it over the raspberry layer.
Step 7: Sprinkle with almond flakes and put the cake in the oven for 45 minutes, trying it after 35 minutes: it is ready when it has risen slightly and has a golden hue.
Step 8: Before slicing, let the cake cool (otherwise, pay attention to the jam layer)
Chef's tip: The crust and filling can be prepared the day before they are baked. Press the crust into the mold, cover with cling film and place the tray in the refrigerator. Take the filling out of the fridge 1-2 hours before using it to reach room temperature, and mix it a little before spreading it on the crust.
Black woman with cheesecake and raspberry, video recipe
Top ingredients: 5 egg whites 5 egg yolks 100 g brown sugar or normal a pinch of salt 1 teaspoon. At the end add some raspberries. Put the sheets alternately and grease with mascarpone cream.
Quick cream for cake or cakes. You can also use raspberries, blueberries, blackberries or berries. Cream with whipped cream combined with fresh raspberries.
MASCARPONE CREAM ROLL & # 8211 Good to see you again this year.
Quick and easy cake recipes without baking
More recently, this raspberry cheesecake (without baking) has become one of our favorites. It is difficult to resist the rich and dense consistency a. Raspberry cake, fast and without baking. Place the rest of the cream over the raspberry layer. A super tasty dessert, easy and fast, tart with raspberries and yogurt that does not. I made this cake without baking, with apples and cream cheese, out of necessity. RECIPE BOOK: Cold Cheesecake with Chocolate and Raspberry Recipes. Marbled cheesecake with raspberry sauce (without baking), a delicious recipe. Unbaked desserts are the most advantageous way to enjoy a cake.
The cake with raspberries, blueberries and mascarpone is cool and. Who else wants to use the oven to prepare something? A perfect recipe on a sunny day! Fanatik brings you the recipe of the day: cake with raspberries and biscuits, without baking.
Prepare two countertops and a rocky cream with honey and. A cake with cheese and fruit - refreshing, simple that can be anytime.
A perfect combination of white chocolate, raspberry sauce and coconut, is a supreme treat ... divine!
Wheat ingredient : 8 eggs, 8 tablespoons sugar, 8 tablespoons water, 10 tablespoons flour, 6 tablespoons coconut flakes, one sachet of baking powder.
Cream ingredient : 350 ml liquid cream, 400 gr white chocolate, vanilla essence (optional)
Ingredients raspberry jelly : 250 gr raspberries (strawberries, blackberries, strawberries, etc.), 100 gr brown sugar, 50 ml water, 5 gr gelatin.
Syrup ingredient : 300 ml milk, 150 coconut, 100 g sugar, 2/3 tablespoon coconut liqueur (optional).
Countertop preparation method : the egg whites are whipped, when they harden we can also add the sugar, stirring constantly until we obtain a firm and glossy meringue. Add water and egg yolks. Homogenize and add coconut, flour plus baking powder. Stir gently until incorporated.
Prepare the cake or cake form, cover it with baking paper and pour the dough leveling its surface. Put the tray in the preheated oven at 180 ° C until it browns a little on top and passes the toothpick test. Let the countertop cool then cut it into two equal parts (like a cake).
How to prepare cream : heat the liquid cream until it reaches the boiling point (but do not bring to the boil), pour over the chopped chocolate and let it rest for 2 minutes, then stir vigorously until all the chocolate has melted. Leave the mixture in the fridge for at least 2 hours (best overnight) or if you are in a hurry, put it in the freezer for 60 minutes. Mix the chocolate with the vanilla essence until you get a firm and fine cream.
How to prepare raspberry jelly : in a saucepan put the raspberries with the sugar on low heat, let it boil for a few minutes and turn off the heat. Dissolve the gelatin in water according to the instructions on the package and then add it to the slightly warm jelly.
Syrup preparation : we put on the fire in a saucepan the milk, the sugar and the coconut, at the first boil we stop the fire and we strain the composition. You can add coconut liqueur if you prefer a stronger flavor.
Assembling the cake : place the first top on the plate, syrup it then put half of the chocolate cream and level well. Pour the raspberry jelly evenly and place on top, the second top that we syrup, then spread the remaining cream on top and sprinkle coconut in abundance. Garnish as desired and let the cake cool preferably overnight.
Peanut, apple and raspberry cake & # 8211 a simple and quick recipe
The hazelnut, apple and raspberry cake is so tasty that most people love it. Every time I make this dessert, my family is looking forward to eating a slice. The recipe is simple and quick, so it does not require special skills.
- 125 gr wheat flour, 125 gr peeled hazelnuts
- 200 gr brown sugar, 200 gr butter, a teaspoon of vanilla essence
- 200 g raspberry jam, 3 eggs, half a tablespoon of salt
- 2 apples, 2 hands of raspberries, 1 tablespoon of sunflower oil
- 1 tablespoon baking powder, 1 tablespoon powdered sugar
Method of preparation:
For starters we will preheat the oven to 190 degrees. We will then grind the hazelnuts in a blender. In a bowl, mix 2/3 sugar and soft butter. Mix everything with a mixer, then add two eggs, one at a time. Add a little flour, vanilla essence, baking powder and salt. Increase the speed and add the remaining egg, flour, chopped hazelnuts and knead the dough.Then wash the apples, remove the spine and cut them into slices. In a deep bowl, mix the remaining sugar with the apples, then add a handful of fresh raspberries and mix again.We wrap a round tray with removable walls in aluminum foil (on the outside). Grease the pan with sunflower oil on the inside, pour the dough and smooth it well.Grease the dough with raspberry jam and add the apple and raspberry filling. Bake the cake in the preheated oven at 190 degrees for about an hour.When the cake is ready, take it out of the oven, sprinkle powdered sugar on top and decorate it with the remaining raspberries.Let it cool, then cut it into slices and serve with your loved ones. Good appetite and increase cooking!
Three raspberry desserts
Fruit desserts are our favorites, and now it's heaven on earth as they say, with so many seasonal fruits. Because today is a holiday and here are some guests, I chose to prepare some fruit desserts. I wanted them to be of several kinds but I admit that I didn't know what fruit to prepare them with.
With the shopping list on the carrier we headed to Selgros where we had the pleasant surprise to discover promotions for all kinds of products, but what impressed me was the fact that although it was quite late, in the section vegetables - fruits all stands they were full.
I couldn't help but notice at the entrance a well-signposted promotion for online shopping at Selgros.
And yes, I looked at the staple fruit for the three desserts, raspberries, it looked so good that I couldn't help but buy a few casseroles.
Then I lingered a little at the dairy district because there were so many kinds of cream that I hardly decided which one to choose. I chose a Romanian product, a cream for cream with 30% fat, which later behaved excellently well, grade 10 on the line as they say :)
Leaving aside other shopping, let's see what can be prepared with lots of raspberries and lots of cream :)
Three raspberry desserts
Basic ingredient: raspberry
To make it easier for all three desserts, mix 400g raspberries with 150g powdered sugar. This is the basis for all three desserts
Dessert with biscuits and mascarpone
Ingredients 2 large portions or 4 smaller:
- 100g raspberries from the above mixture
- 100g powdered sugar
- 250g mascarpone
- 250g whipped cream
- 250g biscuits
- 150ml milk
Mix the cream with the powdered sugar at maximum speed until we get the cream. The cream should be kept cold for at least 4 hours before beating.
In a bowl, put the mascarpone cream and mix it a little with a whisk so that it dissolves. Add the cream and mix gently until the mixture is smooth.
We prepare two larger bowls or four smaller ones.
At the bottom of each bowl we put a little raspberry sauce, then a little cream, then a layer of biscuits passed through milk. Put a little cream again, then place the raspberries next to each other, then the cream again and repeat the operation. Top with a little cocoa powder and then let the cups cool for at least an hour.
- 200g of the basic mixture with raspberries and sugar
- 250ml cream
- 200g biscuits with oats
Crush the biscuits with a rolling pin or blender.
In a bowl, add the raspberry sauce over the cream and mix gently with a whisk.
Put in 4 glasses a teaspoon of raspberry sauce then a layer of crushed biscuits, raspberry mousse, biscuits and foam again. Decorate with fresh fruit.
Raspberry ice cream with yogurt
Ingredients for 4 servings:
- 300g Greek yogurt 10% fat
- 200g of the basic mixture with raspberries and sugar
- 150g powdered sugar
Put the yogurt in a bowl, add the sugar and mix well. Add about ¾ of the raspberry sauce and mix lightly about 4-5 times with a whisk. Pour the contents into a plastic box, put the rest of the sauce on top and lightly draw stripes with a fork. Seal the box tightly and put it in the freezer for at least 4-5 hours.
Serve with raspberry sauce on top.
Have a good appetite and increase your shopping!
PS If you go to Selgros, go to the kitchen objects section, they have some very nice dessert cups :)
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Delicious raspberry cake. She's so good I'm never tired of her
I could eat a raspberry cake. I never get tired of this tasty dessert. The recipe I use is very simple, so you don't need confectioner's skills to prepare it. You have to try it!
- 200 gr wheat flour, 150 gr butter
- 150 gr powdered sugar, 1 sachet of vanilla sugar
- 6 gr baking powder, half a teaspoon of salt
- 2 eggs
Ingredients for the crushed dough:
- 120 gr butter, 150 gr brown sugar
- 100 gr wheat flour, 50 gr ground almonds
- A pinch of salt
Method of preparation:
First we prepare the crushed dough. Mix in a bowl the butter, brown sugar, wheat flour, ground almonds and salt. Cover the dough with cling film and refrigerate.
Now we can prepare the countertop. Sift flour with baking powder into a bowl. Then add salt, eggs, butter, powdered sugar and vanilla sugar. Mix well, then transfer the dough obtained in a tray lined with baking paper. Press the dough lightly with your fingers.
Then mix the raisins with raspberries and a tablespoon of flour and add them over the tray. Take the dough out of the fridge, crush it and put it over the fruit.
Put the tray in the preheated oven at 180 degrees for about half an hour. Baking time may vary depending on the oven, so it would be good to check the cake to avoid burning.
When it is ready, take it out of the oven, leave it to cool, then cut it into slices and serve it. Good appetite and increase cooking!