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Prepare a tray with a size of 30X25 cm that we cover with baking paper, and turn the oven to 180 degrees.
In one bowl mix the dry ingredients (flour, sugar, cocoa, baking powder, baking soda), and in another wet ingredients (egg, yogurt, oil, coffee).
Slowly pour the wet ingredients over the dry ones and mix well. If you think the composition is too soft (depending on the yogurt used, the amount of flour may differ slightly). We have to have a cake-like composition. Pour into the pan, level and put in the preheated oven for about 20 minutes, but definitely do the test with the toothpick.
ready jelly of peaches (you can use other fruits)
Using a vertical blender, make the mashed peach compote (with all the syrup). In 50 ml of water we put the gelatin to soak and then we put it on the fire until it dissolves but without boiling. Take a tablespoon of fruit puree and add over the gelatin and then pour all the gelatin into the puree, stirring quickly with a whisk.
When the top is baked and cooled, we pour jelly over the top and put it in the fridge until it hardens.
Cream of mascarpone we do it only when the jelly is hard and we can put cream on it. Beat the mascarpone with the whipped cream until it hardens and level over the jelly. Taste and add sugar if you think it is necessary.
Sprinkle grated chocolate and almond flakes on top and put back in the fridge.
(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 gel: 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
Jelly cake, pears, nuts and meringues. NO BAKING
This delicate cake, with jelly, pears, nuts and meringues has a very good taste. Every time I prepare it, I put a slice aside to make sure I can taste it. My husband would be able to eat it all by himself.
- 185 gr cocoa biscuits, 2 sachets of red jelly
- 2 yellow jelly sachets, 2 blue jelly sachets
- 100 gr butter, 180 gr cream cheese
- 100 gr raisins, 100 gr milk chocolate, 90 gr meringues
- 100 ml sweet cream, 50 gr hazelnuts, 3 pears
Method of preparation:
Put the 3 types of jelly in 3 different bowls. Pour a glass of hot water over each jelly. Set aside the jellies to cool slightly.Melt the butter and mix it with the crushed biscuits.Place the mixture obtained on the bottom of a square tray (24 x 24 cm). Press lightly with your fingers.Mix 180 gr cream cheese with the blue jelly. Then add the raisins and pour the composition obtained over the cookie sheet in the tray. Put the tray in the fridge for a few minutes.
Cut the pears into cubes and place them over the blue jelly.Then pour the red jelly on top. Put the tray back in the fridge so that the jelly solidifies.Mix the remaining cream cheese with the yellow jelly.Pour the mixture obtained over the red jelly. Then decorate the cake with meringues.
Heat the sweet cream (do not let it boil). Break the chocolate into pieces and put it in the cream bowl. Stir to melt all the chocolate. Pour melted chocolate over the meringues.Chop the walnuts and sprinkle them over the cake. Put the cake in the fridge for a few hours, then cut it into slices and serve it with your loved ones. Good appetite!
Jelly and strawberry cake & # 8211 a delicate, tasty, yogurt-based dessert. WITHOUT BAKING
If you feel like a delicate dessert, I recommend you try this recipe. In a few minutes you will get a tasty cake with yogurt and strawberries. It does not require baking, because the top is made of biscuits and butter.
Ingredients for the filling:
- 1 sachet of green jelly, 1 sachet of yellow jelly
- 1 sachet of purple jelly, 1 sachet of red jelly
- 1 liter of natural yogurt, 660 ml sweet cream 30% fat
- 100 gr powdered sugar
- 500 gr strawberries
How to prepare the cake with jelly and strawberries?
Crush the cocoa biscuits and place them in a large bowl.Melt the butter and pour it over the biscuits. Stir well. Place the composition obtained on the bottom of a square tray (size 24 x 24 cm). Press lightly with your fingers.Dissolve each jelly separately in a glass of hot water. Then leave all 4 jellies aside to cool.
Divide the yogurt into 4 equal parts. Add a portion of yogurt to each jelly. Stir well.Using the mixer, beat the sweet cream with the powdered sugar until you get a firm whipped cream. Divide the cream obtained into 4 and combine it with the jellies.
Pour the jellies, alternately, over the cookie sheet and butter from the pan.Finally, wash the strawberries and use them to decorate the cake. Refrigerate the cake for at least 2 hours.It would be preferable to leave it in the cold overnight so that the jellies solidify and the biscuits soften. The next day you can cut it into slices and serve it with your loved ones.
You will definitely instantly fall in love with this refreshing dessert, suitable for hot summer days. Good appetite and increase cooking!
Cherry jelly and pudding cake & # 8211 looks nice and very tasty
The cake with cherry jelly and pudding is my mother's favorite. I stole her recipe 2 years ago when I wanted to surprise her. She was pleasantly surprised to notice that the jelly cake I had prepared tasted the same as hers.
- 5 yolks
- 250 gr butter
- 1 can of sour cream 18%
- 450 gr of wheat flour
- 2 tablespoons baking powder
Ingredients for jelly foam:
- 5 egg whites, a pinch of salt
- 200 gr sugar
- 1 large pack of cherry jelly
- 2 cups of cherry compote
- 500 ml milk, 4 tablespoons sugar
- 2 tablespoons vanilla sugar
- 2 packets of vanilla pudding
- 200 gr butter
- Juice squeezed from a lemon
Method of preparation:
For starters we will prepare the countertop. Mix the baking powder with the flour. Add the butter cut into pieces and knead lightly to form a crumbly dough.
Then add the yolks, one by one, and sour cream. Knead a smooth dough and wrap it in cling film. We put it in the fridge overnight.
The next day, take the dough out of the fridge and preheat the oven to 180 degrees. Wallpaper a rectangular tray (32 x 20 cm) with baking paper.
Meanwhile, prepare the jelly foam. Add a pinch of salt to the egg whites and beat until smooth. Then add the sugar, gradually, stirring constantly. We will have to get a smooth and shiny foam.
At the end, pour the jelly powder and mix at low speed until it combines with the foam. Put the jelly foam in the fridge.
Divide the cold dough into 3 equal parts. Put 2 of the dough pieces back in the fridge.
Divide the third piece of dough in half. We spread the halves of the dough in the form of two thin pancakes the size of a tray lined with baking paper.
Put the first half of the dough in the baking tray and pour over 1/3 of the jelly foam. Then add 1/3 of the cherries drained from the compote and cover with the second half of the dough. Apasam usor.
Put the tray in the preheated oven for about 40-45 minutes until the dough browns.
Remove the baked dough with all the paper from the tray and place it on the table. Let it cool.
Take the second part of the dough out of the fridge and divide it in two. We spread the pieces of dough in the form of two thin pancakes the size of a tray. Put the first piece of dough in the pan, cover with half of the remaining jelly foam and half of the cherries in the compote.Put the other half of the dough on top and press lightly. Bake this dough until browned. Do the same with the last piece of dough left in the refrigerator.
If we have 3 baking trays of the same size, we can bake all the pieces of dough simultaneously.
Now it's time to prepare the cream. Pour 350 ml of milk into a pot. Add sugar and vanilla sugar and let the milk boil. Mix the pudding powder with the remaining milk. Then pour the pudding into the boiling milk and let it boil, stirring constantly.
Then take the pudding from the heat, cover it with foil and let it cool completely.
Beat the butter with the mixer until it becomes fluffy. Add the pudding, spoon by spoon in the fluffy butter. Stir until you get a fluffy cream. At the end, add the lemon juice and mix until combined.
In the tray in which we baked the dough, we put the first top. Add half of the previously prepared cream and cover with the second top. Spread the remaining cream on top and cover with the last top. Put the cake in a cool place for at least 12 hours, then we can cut it and serve. Good appetite!
Fruit jelly cake
, countertop, 200 g finely chopped biscuits, 100 g soft butter or margarine, a handful of chopped walnut kernel, 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, an envelope 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
Difficulty: Average | Time: 1h
Method of preparation
Strawberry and meringue cake
Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a
My Halloween cake
We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons
Apricot and jelly cake
Anisoara67 sent a wonderful recipe to our Contest: Apricot and jelly cake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
(approx. 35 pcs)
2 tops each: 4 eggs, 4 tablespoons SUGAR, 4 tablespoons flour, 2 tablespoons oil, a pinch of salt, vanilla essence
cream: 350 g fresh cottage cheese, 150 g SUGAR vanilla flavored powder, 200 ml sour cream, 250 ml apricot nectar, 2 sachets of gelatin, a few apricots of compote
decoration: the syrup from an apricot compote (800 ml jar) and the rest of the apricots drained of juice, 2 sachets of Gelle-Cake
Method of preparation
1. Prepare 2 countertops, each separately, from the beaten egg whites with a pinch of salt and sugar, then add the yolks rubbed a little with oil and essence, finally sifted flour.
Pour into trays lined with baking paper and bake for about 20 minutes, over medium heat.
Peel the still warm top off the paper with a knife blade.
2. Place the first top in the tray in which I baked it, then pour the cream cheese rubbed a little with the sugar and sour cream, add the apricot nectar and hydrated gelatin a little in 100 ml of cold water and then melted in a sea bath. Sprinkle slices of apricot from the compote on top, drain well of juice then come with the 2nd countertop on top, press lightly by hand to even out the surface then on top spread the rest of the apricots drained from the compote, cut into thin slices)
3. Mix the remaining compote juice with 2 sachets of Cake-Gelle and then bring to a boil, stirring constantly. If we want a bigger apricot flavor, add a glass of apricot nectar to the compote.
Pour hot over the cake and then refrigerate for at least 2 hours before serving the cake.
Method of preparation
Fruit jelly cake and vanilla cream
FRUIT JELLY: First we have to make fruit jelly. Put the sugar in a saucepan,
Kiwi and jelly cake made of pine menthol syrup
Prepare the top by mixing the egg whites with a pinch of salt, then with the sugar until it hardens